Ratatouille With Couscous - cooking recipe

Ingredients

4 teaspoons olive oil
2 garlic cloves, minced
1 large onion, thinly sliced
1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
29 ounces diced tomatoes
2 small zucchini, cut into 1/4 in. slices
2 yellow squash, cut in to 1/4 in. slices
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons fresh parsley

Preparation

.In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
Add eggplant, stir until coated with oil. Add peppers, stir to combine.
Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.