Eggplant, peppers, zucchini, and tomatoes make a stew that's light enough to enjoy when the weather is hot.
Cooking Light JUNE 2004
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.
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