Eggplant and Israeli Couscous

Ingredients
- 1 1/2 cups Israeli couscous
- 1/2 cup olive oil
- 3 Japanese eggplants, cubed
- 3 cloves garlic, minced
- 1 onion sliced
- 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tbsp tomato paste
- 1 cup tomato
- 2 cups water/stock
- kale/beans optional

Directions
1. Toast couscous in dutch oven on medium heat until golden brown, remove from pan
2. Heat olive oil, when shimmering, add onion and cook til brown. Add eggplant, cook until starts to brown. Add garlic fry until fragrant
3. Add spices, tomato paste, tomato and liquid with couscous to pot. Cover pot and put heat on low. Cook until couscous is cooked, 20-30 minutes, check once in a while and add liquid to pot if it gets too dry. Add kale and beans at this point if using
4. Serve with yogurt, olive oil and parsley