As you will see in the picture below, I served this meal with rice. Rather than add it to the pot with the vegetables, I cooked the rice separately and stirred in some of the cooking liquid. I would have preferred couscous, but I did not have enough on hand and rice was a good substitute.  The recipe below includes the instructions for using couscous.

Butternut-Chickpea Couscous
adapted from Cooking Light

2 tbsp olive oil
2 onions, diced
3 garlic cloves, minced
1 1/4 tsp salt, divided
1 tsp cinnamon
1 tsp ginger
1 tsp paprika
1 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp nutmeg
3 cups vegetable stock
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
1 can (15 oz) petite diced tomatoes, do not drain
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup golden raisins
1 1/2 uncooked couscous
1/4 cup almond slivers (optional)

In a dutch oven or large pot, heat olive oil over medium heat.  Add onions and 1/4 tsp of salt and saute for 3-5 minutes until softened. Add garlic and saute 1 minute. Add remaining 1 tsp of salt, cinnamon, ginger, paprika, turmeric, cayenne pepper, and nutmeg. Saute for 1 minute, until very fragrant.

Stir in chicken stock, butternut squash, and tomatoes with liquid and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add chickpeas and simmer, covered, for an additional 5 minutes or until butternut squash is tender when pierced with a fork. Remove from heat and stir in golden raisins and couscous. Cover and let stand 5 minutes.

Stir well before serving, fluffing up the couscous. Top with almond slivers if desired.

As part of the Eggplant Crusade, this dish did not win any battles for me. The cauliflower, however, was delicious roasted and would be outstanding on its own with the spicy sauce. The chickpeas add a nutty flavor while fresh basil adds an earthy note. I do not want to advocate taking eggplant out the recipe, but perhaps this is just not a recipe where eggplant can truly shine.

Spicy Eggplant with Cauliflower and Basil
from Cooking Light

1/2 tsp sea salt
2 garlic cloves, minced
1  tbsp freshly ginger, minced
1/3 cup olive oil
2 tsp Thai red curry paste
1 1/2 pounds eggplant, cut lengthwise into wedges
1/2 head cauliflower (about 1 lb), broken into florets
1 can (15 oz can) chickpeas, drained and rinsed
2 cups  bean sprouts
1/2 cup  fresh basil leaves, torn if large
hot cooked rice, for serving

Preheat oven to 450F and line a baking sheet with aluminum foil.

Whisk together the garlic, ginger, oil, curry paste, salt, and 1/2 cup water. Toss with the eggplants and cauliflower, then transfer to prepared baking sheet, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.

Add the chickpeas during the last 5 minutes of cooking. Remove from oven and toss with the bean sprouts and basil. Serve over cooked rice.

Frugal Breakdown:
1/2 tsp sea salt: negligible
2 garlic cloves: negligible
1  tbsp freshly ginger: $0.20
1/3 cup olive oil: negligible 
2 tsp Thai red curry paste: negligible (see below)  
1 1/2 pounds eggplant: $1.80 
1/2 head cauliflower: $1.00 
1 can (15 oz can) chickpeas: $0.99
2 cups  bean sprouts: $0.99 
1/2 cup  fresh basil leaves: $1.00
hot cooked rice: $1.05
TOTAL: $7.03

Verdict: Success, if you already have red curry paste. This is one of those things I keep in the pantry and do not use too often, so 2 teaspoons is not a large amount. If you do not already have this, it can set you back almost $4, which would not be a success.

Rice is also difficult to determine. I tend to buy Jasmine rice, which is a bit more expensive and cook it with some coconut milk. If you buy generic white rice, however, it is very cheap. I also considered 1/3 cup of olive oil negligible because I buy large bottles on sale, but again if this is not a regular item in your pantry it may be more expensive.