8 Servings 25 min Cook
2 Tbsp Olive Oil
1 Cup, cubes Eggplant
1 Large Baby Zucchini
1 1/2 Cup Pasta Sauce
1 Cup Couscous
1/2 Cup, shredded Mozzarella Cheese
1 1/2 Cup Water
5 Cup Spinach
Preheat oven to 450 degree F.
Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat.
Dice the eggplant and zucchini.
Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
Add spinach cover and cook until wilted, stirring once, about 3 minutes.
Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
Remove from the heat and stir in basil.
Put the water to boil in a pot, then combine the couscous, boiling water, and salt in a large bowl; cover with a plate.
Let sit 5 minutes, then fluff with a fork.
Place couscous in a single layer in the prepared baking dish.
Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese.
Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
Let stand for about 5 minutes before serving.
