ITALIAN VEGETABLE STEW
This dish is simple to prepare and easy to enjoy as it embraces and celebrates the fresh flavours of the Mediterranean and Italian authenticity.
- 2 Tbsp olive oil
- 2 medium zucchini, diced
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 large onion, thinly sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- 24oz/680g jar marinara
- ¼ cup grated Parmesan cheese
- 2 cup couscous
- 3 cup vegetable stock (for couscous)
Heat 1 Tbsp olive oil in a 3-4 quart pot over medium heat. Add 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, for 10 minutes.
Place your lidded pot in the Wonderbag for 1-2 hours.
Meanwhile, prepare couscous by bringing stock to boil in a medium sauce pan. Once boiling, add couscous and 1 Tbsp olive oil and place lid on pot and remove from heat. Let sit for 5 minutes and fluff with a fork. Serve vegetable mixture over hot couscous.