2 tablespoons olive oil
Heat oil in a large saucepan or wok. Add chopped onion and cook at medium-high heat until translucent, about 5 minutes. Add zucchini and eggplant and cook about 5 minutes more. Add tomatoes, including liquid, and beans to vegetable mixture and simmer until heated through, about 10 minutes. Meanwhile, prepare rice or couscous according to directions on box. Remove vegetables from heat and serve over couscous, along with salad and bread.
1 medium onion, chopped
1 zucchini, sliced
1 eggplant, chopped into small cubes
1 15-ounce can chunky-style stewed tomatoes with herbs and garlic
1 15-ounce can white cannelli beans, drained and rinsed
1 1/2 cups white rice or 1 10-ounce box plain couscous *
* Couscous is a starch made from semolina that's very fast and easy to prepare. It is available in most grocery stores, near the rice and pasta.
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