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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

KeyLimePie's Review

January 01, 2010
I found this to be a boring dish. It needs more spice and texture. I usually love anything I make from Cooking Light, but this was a let down (husband thought so, too). I don't think I'll make it again.

kipsnk's Review

September 28, 2009
This was a nice vegetarian main course that's fairly quick to prepare so I probably will make it again. I think that it could use some chickpeas and perhaps fresh herbs.

ninazag's Review

July 16, 2009
excellent, easy and quick recipe. i already added it to my permanent recipe file. i made it with fresh rosemary and basil instead of dried herbs and used a large eggplant (at least doubled) - and you still couldn't really taste the eggplant. pairs amazingly with Newcastle Brown Ale.

kaykaypee's Review

June 02, 2009
This was very flavorful and easy to make. I would use more eggplant next time. I served this over brown rice because that is what I had leftover. I am sure it is great with couscous also. Very good veggie meal.