Eggplant Stew over Couscous

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

Yield: 4 servings (serving size: 1 cup stew, 3/4 cup couscous, and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 26%
  • Fat: 9.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.2g
  • Carbohydrate: 46.3g
  • Fiber: 7.2g
  • Cholesterol: 14mg
  • Iron: 2mg
  • Sodium: 941mg
  • Calcium: 317mg

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

  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.
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