Prepare couscous by covering with twice as much boiling water &
letting stand for 10 to 15 minutes. Preheat oven to 375 F.
Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2"
shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet.
When hot, add eggplant & garlic & saute, covered until eggplant is
tender. Stir occasionally. Add scallions & tomatoes & cook until they
have softened a bit. Add the rest of the ingredients, including the
coucous. Remove from heat.
Fill each eggplant shell with the skillet mixture. Bake for 35 to
40 minutes.
