Vegetable Stew Over Couscous

As I picked the last of the veggies from the garden and the temperature has cooled WAY down, all I want is a hot comforting meal and this does does just the trick on a cool fall night.

3 cloves garlic; finely chopped

1 small onion; finely chopped

1/2 bell pepper; chopped

1 tablespoon basil

1 teaspoon oregano

4 medium tomatoes; cubed

1 medium zucchini; cubed

1 medium eggplant; cubed

1/3 cup tomato paste

1-2+ cups water (depending how thick you want your stew)

salt and pepper to taste

couscous 

Parmesan cheese

In a large pot add the first 3 ingredients.  Cook until the onion is browned.  Add basil, oregano and tomatoes.  Cook for 5 minutes.  Add tomato paste and desired amount of water; I used about a cup and a half.  Mix.  Add eggplant.  Cook for another 5-8 minutes.  I add the zucchini last because I like them a little under cooked.  Cook on low for 5-8 minutes.  Serve over couscous and top with Parmesan cheese.  Enjoy!

Note:  Couscous takes less than 10 minutes to cook:)  I started the couscous when I put the zucchini in the stew...