This is a delicious one-dish meal.
I found the original recipe in a Vegan App. It was submitted from "Cooking Light."
I made some modifications and as modified, it turned out great.
Did not have tomato juice or orange juice on hand
so I used homemade veg broth and added a TBSP of lemon zest and
a TBSP of orange zest. Also, I added some
bread crumbs and a sprinkle of Vegan Parmesan cheese.
Topped with sliced tomatoes. My substitutions are in parenthesis.

Original RECIPE:
Ingredients
2 teaspoons curry powder (Turmeric)
2 teaspoons ground cumin
1 teaspoon ground cinnamon (Ginger)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil (Liquid Amino)
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 (Veg broth and Lemon Zest)
1 cup orange juice (Veg Broth and Orange Zest)
1 cup water
2 cups uncooked couscous

Heat oil (Liquid Aminos) 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 (Broth & Zest), 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 (30) minutes.