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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 2 zucchini (medium, halved lengthwise and thinly sliced)
- 1 eggplant (medium, cut into 1/2-inch cubes)
- 1 onions (large, thinly sliced)
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 jar Bertolli Tomato & Basil Sauce
- 1/4 cup grated Parmesan cheese
- 10 oz. couscous (1 box, plain)
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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.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium410mg17% |
| Potassium740mg21% |
| Protein14g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A6% |
| Vitamin C35% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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