Eggplant & CousCous Salad

2 eggplants, each 1 to 1.25 lbs. cut lengthwise into 8 wedges
6-9 baby red potatoes  quartered or 2 medium zucchinis, cut lengthwise into 4 wedges
1 red onion, sliced into 1/2 inch slices or 3 leeks, halved lengthwise and cut into 2.5 inch pieces
1 red bell pepper, cut into 1/2 inch strips
10 cloves of garlic, unpeeled
3 T olive oil
2 T balsamic vinegar
1 T fresh thyme, chopped (or 1 tsp. dry thyme)
1 T chopped fresh rosemary  

Cut vegetables, brush with olive oil, sprinkle with vinegar and roast at 400 degrees for 45 minutes, turning occasionally.  Allow to cool, and chop cooked vegetables into 3/4 inch pieces.  Peel garlic before chopping.

3.25 cups water
1 tsp salt
2.5 cups couscous
2 tsp olive oil
white pepper to taste

Boil water, stir in couscous.  Turn off heat and cover, let sit for 5 - 10 minutes.  Fluff with a fork.  Transfer to a large bowl.

Add roasted vegetables to couscous.
 Add the rest of the ingredients as follows:

1 cup brine curd black olives, such as Kalamatas, cut in half
6 T lemon juice
1/4 c olive oil
3 T capers, drained
3 T basil leaves, thinly sliced
2-3 T fresh mint leaves, chopped

Taste couscous salad and adjust for salt and pepper.  This salad is meant to be eaten at room temperature or slightly warmed.  This recipe makes a huge amount of food.