Ratatouille With Couscous

• 4 teaspoons olive oil
• 2 garlic cloves, minced
• 1 large onion, thinly sliced
• 1 small eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 29 ounces diced tomatoes
• 2 small zucchini, cut into 1/4 in. slices
• 2 yellow squash, cut in to 1/4 in. slices
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 2 tablespoons fresh parsley

1. .In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
2. Add eggplant, stir until coated with oil. Add peppers, stir to combine.
3. Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
4. Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.

olive oil, garlic, onion, eggplant, green bell pepper, red bell pepper, tomatoes, zucchini, yellow squash, basil, oregano, thyme, fresh parsley

Taken from www.food.com/recipe/ratatouille-with-couscous-327117 (may not work)