Couscous with Tomato-Eggplant Sauce

• 1 teaspoon olive oil cold-pressed
• 1 medium onions chopped
• 2 cloves garlic minced
• 1 each eggplant unpeeled, cut into 1/2 inch cubes
• 1 each green bell peppers finely sliced
• 2 cups tomatoes peeled, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon basil
• 1/4 teaspoon rosemary leaves
• 1/4 teaspoon oregano
• 1/4 cup parsley leaves finely chopped
• 1 cup water
• 1 pound couscous cooked according to package directions

1. Heat the olive oil in a large skillet.
2. Add the onion and saute until golden.
3. Add the garlic and cook for 1 minute.
4. Add the eggplant and green pepper and cook for 10 minutes.
5. Add the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water.
6. Cook, covered for 30 minutes.
7. Stir often to prevent sticking.
8. Mash the eggplant with a fork (or leave as chunks) and cook covered for 30 minutes more.
9. Serve over cooked couscous.

olive oil, onions, garlic, eggplant, green bell peppers, tomatoes, salt, black pepper, paprika, basil, rosemary, oregano, parsley, water, couscous cooked according

Taken from recipeland.com/recipe/v/couscous-tomato-eggplant-sauce-46213 (may not work)