Moroccan Eggplant With Couscous

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2 teaspoons curry powder

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

8 cups (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds)

2 1/3 cups chopped tomato

1 1/2 cups chopped onion

1 cup chopped carrot

1 cup chopped green cabbage

1 tablespoon minced peeled gingerroot

2 garlic cloves, minced

2 cups tomato juice

1 cup orange juice

1 cup water

2 cups uncooked couscous

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