Moroccan Eggplant with Couscous

Ingredients

• 2 teaspoons curry powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 8 cups (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds)
• 2 1/3 cups chopped tomato
• 1 1/2 cups chopped onion
• 1 cup chopped carrot
• 1 cup chopped green cabbage
• 1 tablespoon minced peeled gingerroot
• 2 garlic cloves, minced
• 2 cups tomato juice
• 1 cup orange juice
• 1 cup water
• 2 cups uncooked couscous

Preparation

1. Combine first 5 ingredients in a small bowl; stir well.
2. Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); sauté 3 minutes. Add tomato juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous. Cover and bake at 350° for 20 minutes.