Prepare couscous according to the package directions.
Heat oil in a frying pan over medium heat. Add garlic and cook for 30 seconds. Add onions and cook for 3-5 minutes until golden. Add eggplant cubes, tomatoes, tomato paste and spices. Cook for about 20 minutes or until tender. Let cool slightly.
Add the mixture to the blender and process until smooth. Spoon the eggplant purée over the couscous and top with cooked mushrooms and fresh parsley. Enjoy.