Eggplant Stew over Couscous

• 1 12 cups cubed peeled eggplants
• 2 tablespoons water
• 12 teaspoon salt
• 1 teaspoon olive oil
• 1 12 cups bell peppers, strips (1 inch strips)
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 zucchini, halved lengthwise and thinly sliced
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 14 teaspoon dried dill
• 14 teaspoon black pepper
• 1 (14 1/2 ounce) can diced tomatoes, undrained (no salt-added)
• 1 (6 ounce) can tomato sauce
• 3 cups cooked couscous
• 12 cup grated fresh parmesan cheese

1. Combine the first 3 ingredients in a big microwave-safe bowl; cover and microwave on HIGH 8 minutes.
2. Heat oil in a large nonstick skillet over med-high heat.
3. Add in bell pepper, onion, garlic, and zucchini; saute 8 minutes or until onion is tender.
4. Add in eggplant mixture, basil, and the next 5 ingredients; cook 8 minutes or until vegetables are tender.
5. Serve over couscous; sprinkle with cheese.

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

Taken from www.food.com/recipe/eggplant-stew-over-couscous-266882 (may not work)