Vegetable Couscous Chili

1 c dried beans (cleaned)
1 medium eggplant
2 c green beans
2 peppers
2 potato
1 onion
5 cloves garlic
1/4 c butter/oil
3 Tbls cumin
2-3 Tbls red chili powder
salt to taste
1-2 tomatoes
1 c barley couscous/wheat bulgur

Place beans in pressure cooker and add 4-5 c water and a pinch of salt. Bring to pressure and continue to cook over medium heat for 1 hour. Meanwhile slice eggplant and submerge slices in salt water and let sit for at least 1/2 hour. Chop green beans into 1" lengths. Peel and dice potatoes, peppers, and onion. Mince garlic into a saucepan with butter/oil and all spices. Sauté garlic and spices with green beans, potato, onion, and peppers, until onions begin to brown. Squeeze remaining fluid from eggplant slices and chop into large chunks, adding to other veggies. Stir veggies to evenly coat with spices. When beans are cooked, open pressure cooker and add sautéed mixture as well as salt to taste and water as needed. Continue to cook uncovered, stirring frequently. Meanwhile, dice tomato, making sure to save the juice. When the beans and potato are cooked through, add tomatoes and barley/wheat bulgur. Keep over low-med heat until bulgur is cooked.

Serve with tortillas, shredded cheese and/or a dollop of sour cream.