Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 to 5 minutes or until onion is golden.
Add eggplant, squash, bell pepper, and mushrooms; sauté 5 minutes. Add tomatoes and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Stir in basil and cook, uncovered, 10 minutes or until some of the liquid has evaporated. Serve over couscous.
Oxmoor House Healthy Eating Collection
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