Moroccan Eggplant With Couscous

• 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

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); saute 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 350u0b0 for 20 minutes.

curry powder, ground cumin, ground cinnamon, salt, pepper, olive oil, tomato, onion, carrot, green cabbage, gingerroot, garlic, tomato juice, orange juice, water, couscous

Taken from www.myrecipes.com/recipe/moroccan-eggplant-with-couscous (may not work)