Creamy Sun-Dried Tomato Couscous - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
1/2 small sweet onion, chopped
1 small Chinese eggplant, chopped
1/2 zucchini, chopped
2 ounces baby bella mushrooms, chopped
salt and ground black pepper to taste
2 ounces sun-dried tomatoes packed in oil, drained
2 cloves garlic, chopped
2 teaspoons dried basil
1 1/2 cups vegetable stock
1 cup tri-colored pearl couscous
2 tablespoons sun-dried tomato oil
1 tablespoon shaved Parmesan cheese, or to taste

Preparation

Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
Stir tomato oil into couscous mixture and top with Parmesan cheese.