Trim and discard the ends of the eggplants; medium dice the eggplants (cut into ½-inch cubes) and transfer to a medium bowl.
Preheat a sauté pan over medium heat.
Peel and small dice the onion (cut into ¼-inch cubes).
1 medium yellow onion
Add olive oil to the pan and swirl to coat the bottom.
1 tbsp extra virgin olive oil
Add the onion to the pan; cook, stirring frequently, until softened, 3 to 5 minutes.
Peel and mince (or crush) the garlic.
4 cloves garlic
Add broth to a small saucepan and bring to a boil.
16 fl oz (2 cups) chicken or vegetable broth
Add the garlic to the pan; stir until fragrant, 15 to 30 seconds.
Add the eggplant, diced tomatoes, and broth to the pan; season with cumin, salt, pepper, and curry powder. Bring to a boil, then reduce the heat to medium-low; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes.
2 (14.5 oz) cans diced tomatoes
8 fl oz (1 cup) chicken or vegetable broth
1 tsp cumin
1 tsp salt
1 tsp black pepper
½ tsp curry powder
Once the water is boiling, remove the saucepan from the heat. Add salt and couscous and stir. Cover the saucepan and let it sit for 10 minutes.
½ tsp salt
1 cup whole wheat couscous
While the eggplant cooks, drain and rinse the chickpeas in a colander.
2 (15 oz) cans garbanzo beans (chickpeas)
Place the feta in a small bowl.
1 (4 oz) pkg crumbled feta cheese
Pick the basil leaves off the stems; discard the stems and chop almost all of the leaves (save a few for garnishing).
Stir the chickpeas and chopped basil into the pan; cook for another 2 to 3 minutes.
Uncover the couscous and fluff with a fork.
To serve, spoon the couscous onto a plate, top with the stew, and garnish with the feta and remaining basil leaves. Enjoy!