Bertolli Italian Vegetable Stew

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

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.