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Eggplant Stew over Couscous

Yield 4 servings (serving size: 1 cup stew, 3/4 cup couscous, and 2 tablespoons cheese)
Eggplant, peppers, zucchini, and tomatoes make a stew that's light enough to enjoy when the weather is hot.

Ingredients

  • 1 1/2 cups cubed peeled eggplant
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 1/2 cups (1-inch) bell pepper strips
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/8 teaspoon black pepper
  • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
  • 1 (6-ounce) can tomato sauce
  • 3 cups cooked couscous
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 324
  • caloriesfromfat 26 %
  • fat 9.4 g
  • satfat 4 g
  • monofat 4.1 g
  • polyfat 0.6 g
  • protein 15.2 g
  • carbohydrate 46.3 g
  • fiber 7.2 g
  • cholesterol 14 mg
  • iron 2 mg
  • sodium 941 mg
  • calcium 317 mg

How to Make It

  1. Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, garlic, and zucchini; sauté 8 minutes or until onion is tender. Add eggplant mixture, basil, and next 5 ingredients (basil through tomato sauce) to pan; cook 8 minutes or until vegetables are tender. Serve over couscous; sprinkle with cheese.