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1
Preheat the oven to 450 degrees.
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2
Cut the eggplant in half lengthwise and score down the middle, down to but not through the skin.
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3
Line a baking sheet with foil or parchment, brush with olive oil and place the eggplant on it, cut side down.
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4
Roast 15 to 20 minutes, until the skin is beginning to wrinkle.
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5
Remove from the heat and allow the eggplant to cool until you can handle it, then cut into 1-inch pieces.
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6
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.
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7
Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste.
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8
Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes.
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9
Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes.
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10
Stir in all of the vegetables, the tomato paste, and 2 to 2 1/2 quarts water, enough to cover the vegetables by a good inch.
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11
Add salt to taste, the bouquet garni and the chickpeas, bring to a gentle boil, reduce the heat, cover and simmer 30 minutes, until the vegetables are tender and the broth is fragrant.
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12
Taste and adjust seasonings.
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13
If serving the next day, remove from the heat and allow to cool, then refrigerate overnight.
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14
Bring back to a simmer about 30 minutes before serving.
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15
Gradually add the Israeli couscous to the simmering stew, stirring all the while.
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16
Stir for a minute or two to make sure the couscous doesnt clump together.
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17
Simmer over low heat for 15 to 20 minutes, until the couscous is tender.
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18
Add freshly ground pepper, taste and adjust salt.
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19
Stir in the herbs shortly before serving.
