Heat a skillet and add oil to heat.

Add onion chunks, stir, cook for a minute.

Add minced garlic, mix it in.

Add the eggplant chunks, mix it in and cook on low to medium heat until the eggplant turns a golden brown cooked color. 2 to 4 minutes, stirring occasionally.

Once the eggplant starts cooking but smoking from the vegetable oil, add in the olive oil, mix and continue cooking for about a minute. The olive oil will stop the smoking and allow the eggplant to brown finish.

Add in all the peppers, mix and cook for a further minute.

Add the finely chopped onion, mix.

Add the salt, pepper, chili flakes and veggie spice if using. Mix.

With a spoon gently move the food away from the of the pan and slowly pour in the stock. Pouring it in from the side on not over them ensures a better crunch on the veggies. Add slowly depending on how much longer you want your veg cooked, If it's almost done add only half you can always add again if you want to. This should take about a minute.

Add the cooked couscous. Taste and season and serve with a dollop of sour cream or dressing if desired.