Couscous with Tomato Eggplant Sauce

• 1 medium onion chopped

• 1 tsp olive oil

• 2 cloves garlic, minced

• 1 eggplant, skin on, diced

• 1 red pepper, diced, seeds removed

• 2 cups chopped fresh tomatoes

• salt and black pepper, to taste

• 1/4 tsp paprika

• 1 tbsp. fresh basil

• 1 cup water

• 1 lb. couscous

Heat oil in a skillet over medium heat, cook onion until golden. Add garlic and sauté for about one minute. Add eggplant and peppers and continue to sauté for about 10 minutes for vegetables to soften. Add tomatoes, salt, pepper, paprika, basil and water. Bring to a boil, then reduce heat and let simmer for about thirty minutes.

While vegetables cook, prepare couscous according to package. Before serving mash the eggplant into the sauce. Enjoy over couscous.