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Eggplant and Zucchini Saute
over couscous

Active: 30 min Total: 30 min
This simple saute can be made with any veggie combination but we chose to combine eggplant and zucchini in tonight's version. Spooned over couscous (or quinoa for our GF'ers or salmon for our Paleo'ers), this is a simple weeknight dinner.


Eggplant and Zucchini Saute with Couscous:
  • Garlic - 3 cloves , minced
  • Onions - 1 , chopped
  • Eggplant - 1 lb , chopped ((Any variety can work))
  • Zucchini - 4 , chopped
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Butter - 1 Tbsp
  • Couscous - 1 cup , uncooked ((Sub 2 cups cooked))
  • Cooking oil - 1 1/2 Tbsp
  • Capers - 1 1/2 Tbsp
  • Crushed tomatoes - 2 cups
  • Paprika - 1 tsp
  • Oregano - 1/2 tsp
  • Lemons - 1/2 , juice of


  1. Garlic / Onion / Eggplant / Zucchini - Prep as directed. (Can be done up to 3 days ahead)
  2. Garbanzo beans - Rinse and drain.

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  1. If not already done from Monday, prepare couscous by combining butter and water in a saucepan. Bring to a boil and then remove from heat. Stir in couscous and some salt. Cover and let sit for 8 to 10 minutes until couscous has absorbed all the liquid. Fluff with a fork.
  2. Preheat a saute pan over medium-high heat. Add in oil and then garlic and onions. Saute for ~3 minutes, until onions are translucent.
  3. Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. Saute until the vegetables are tender, 8 to 10 minutes.
  4. Stir in beans, paprika, and oregano. Turn off heat and finish with lemon juice. If you want the veggie saute to be creamier, you can add a dollop of yogurt. Season to taste with salt and pepper. Enjoy over couscous.



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