
Prep Time | 20 Minutes |
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Cook Time | 25 Minutes |
Bertolli Italian Vegetable Stew
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Ingredients
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 2 medium zucchini, halved lengthwise and thinly sliced
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 large onion, thinly sliced
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 jar Bertolli® Tomato & Basil Sauce
- 1/4 cup grated Parmesan cheese
- 1 box (10 oz.) plain couscous
Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook zucchini, eggplant, onion, salt and pepper, stirring occasionally, 15 minutes or until vegetables are tender. Stir in Sauce and cheese. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes.
- Meanwhile, prepare couscous according to package directions. Serve vegetable mixture over hot couscous.