Saute 2 cups chopped onion in 2 tsp. oil
Add 1 lb. hot turkey sausage, without casing and cook 2 minutes.
Add:

5 cups cubed eggplant (1 1/2 lbs.)
4 cups coarse chop yellow squash
1 cup chicken broth
1 T. cumin
1 T. corainder
1/23 tsp. salt
1/4 tsp. crushed red pepper
3 garlic cloves
15 1/2 oz. can chickpeas
14 oz. can diced tomatoes
 Close lid securely and cook on high for 4 minutes or until eggplant is tender.

Stir in 1/3 cup golden raisins
            3 T. chopped fresh thyme

Serve over 6 cups couscous, sprinkled with 1 cup feta cheese