Roasted Vegetable Couscous Salad - cooking recipe

Ingredients

1 pkg. plain couscous
1 medium eggplant, peeled and cut into 1 inch cubes (about 3 cups)
2 medium red bell peppers, cut into 1 inch pieces
4 Tbsp. olive oil, divided
3 cloves garlic, minced
1/4 c. red wine vinegar
1/4 c. fresh basil, chopped (or 1/8 cup dried)
1/4 tsp. black pepper
1 c. crumbled feta cheese

Preparation

Prepare couscous according to package directions except omit butter or olive oil.
Allow to cool for 10 minutes.