Eggplant Stew Over Couscous

• 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

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; saute 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.

eggplant, water, salt, olive oil, bell pepper, onion, garlic, zucchini, basil, oregano, dill, black pepper, salt, tomato sauce, couscous, parmesan cheese

Taken from www.myrecipes.com/recipe/eggplant-stew-over-couscous (may not work)