Moroccan Eggplant with Couscous

Ingredients

• 1 cup carrots chopped
• 2 cups couscous uncooked
• 2 teaspoons curry powder 
• 8 cups eggplant cubed peeled () ( 1 1/2 pounds)
• 2  garlic cloves minced
• 1 tablespoon gingerroot minced peeled
• 1 cup cabbage green chopped
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground cumin 
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 1 cup orange juice 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 2.3 cups tomatoes chopped
• 2 cups sacremento tomato juice 
• 1 cup water 

Equipment

• bowl
• oven
• dutch oven

Directions

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