Bertolli Italian Vegetable Stew Recipe serves: 4
Prep Time 20 Minutes
Cook Time 25 Minutes

Bertolli Italian Vegetable Stew


  • 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


  1. 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.
  2. Meanwhile, prepare couscous according to package directions. Serve vegetable mixture over hot couscous.

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