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Ingredients

• 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

Description

MyRecipes