Roasted Eggplant and Butternut Squash

Ingredients:
1 Medium Butternut Squash
1 Medium Eggplant
1/2 onion chopped 
1 clove garlic chopped
2 scallions chopped
Olive oil
1 fresh tomato chopped
1 small can diced tomatoes
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon crushed coriander 
salt and pepper
Parmesan cheese
1 box couscous cooked.

Preheat oven to 425 degrees. Peel squash. Cut and remove seeds and slice thinly. Partially peel eggplant, then cube. On cookie sheet, brush both sides of eggplant and squash generously and place in preheated oven. Roast for 15 minutes, then flip vegetables, brush with oil again and roast for 30 minutes at 400 degrees, turning once. While roasting, heat 2 tablespoons olive oil in skillet and add onion, garlic, scallions and spices and saute 8 - 10 minutes. Then add tomatoes and simmer until squash and eggplant are done. Serve over couscous and sprinkle with Parmesan cheese.