Eggplant Stew over Couscous

recipe
Eggplant, peppers, zucchini, and tomatoes make a stew that's light enough to enjoy when the weather is hot.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 cup stew, 3/4 cup couscous, and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Note:

Melissa Dupree,

June 2004
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