| | Italian Vegetable Stew 1 teaspoon of olive oil
2 medium zucchini, halved lengthwise and thinly sliced
1 medium eggplant, chopped
1 large onion, thinly sliced
1/8 teaspoon of ground black pepper
1 pound, 10 ounces of light pasta sauce * I used Ragu Light Pasta Sauce
3 tablespoons of Parmesan cheese
one 10 ounce box of couscous |
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In a 12 inch nonstick skillet, heat the oil over medium heat and cook the zucchini, eggplant, onion and pepper, stirring occasionally, for 15 minutes or until the vegetables are golden. Stir in pasta sauce and cheese. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 10 minutes. Meanwhile, prepare couscous according to package directions. Serve vegetable mixture over hot couscous. Makes 4 servings
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