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
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.