Couscous with Apple, Eggplant and Mint

1 cup couscous
1 cup water
1 eggplant diced to ½-inch
1 onion, finely diced
½ red pepper, finely diced
1 apple, peeled, cored and finely diced
2 cloves garlic,
½-inch piece fresh garlic, minced
1 Tbsp fresh minced mint, or 1 tsp dried mint

Bring the water and about a tablespoon of olive oil to boil in a small pot. Stir in the couscous, cover and remove from heat. Meanwhile, sauté the eggplant in a non-stick skillet without oil over medium-high heat for a few minutes until the eggplant begins to sizzle. Then add 1-2 tablespoons olive oil, tossing quickly to distribute evenly. Heating the eggplant dry seems to keep the eggplant form absorbing too much oil before browning. Sauté the eggplant until nicely browned and softened. Set aside in a bowl.

In the same skillet, sauté the onion, pepper, apple, garlic and ginger, with a bit of olive oil in a non-stick skillet, until the vegetables soften and begin to brown. Fluff the couscous and toss into the skillet with the vegetables. Fold in the mint and eggplant.