Eggplant and Bell Pepper Stew with Couscous
"This eggplant and bell pepper stew brings some suns to your plate. You can serve it with couscous but also rice or just eat it like that. It looks like ratatouille. It is very simple to make and requires few ingredients."
-- @tastyandfrenchy


Prep time 10mins
Cook time 40mins
Serves or Makes: 2/4


  • 2 shallots, chopped
  • 1 large eggplant, medium diced
  • 1 large red bell pepper, diced
  • 1 14.5 ounce can petite diced tomatoes
  • 1/ 2 cup cooked white beans
  • 1/ 4 cup fresh basil, chopped
  • salt and pepper, to taste
  • couscous, cooked, to serve
  • almonds, for garnish


  • Step 1

    Heat a little oil in a large saucepan over medium heat. Add shallots and cook until soft, about 2 minutes.

  • Step 2

    Add the eggplant and peppers and cook for an additional 5 minutes, making sure to stir often.

  • Step 3

    Add diced tomatoes, white beans, and add 1/3 cup of water. Stir, cover, and cook for 20 minutes.

  • Step 4

    Add the basil, salt, and pepper to taste. Cook for an additional 10 minutes, or until all vegetables are tender.

  • Step 5

    Serve over cooked couscous and garnish with almonds.