Couscous Ratatouille
Recipe

Prepare couscous according to package directions, adding 1 tsp of the olive oil and add green pepper when adding water.

Meanwhile, in large non-stick skillet, heat remaining 2 teaspoons of olive oil over medium-high heat. Add eggplant, onion and garlic; cook 5 minutes, stirring frequently, or until eggplant is lightly browned.

Stir in tomatoes. Cover; simmer over low heat 15 minutes, stirring once.

Stir in garbanzo beans and basil. Cover; remove from heat. Let stand 5 minutes.

Serve vegetable mixture over bed of couscous.