Eggplant and Tomato Sauce With Israeli Couscous Recipe

Name: Eggplant and Tomato Sauce With Israeli Couscous Recipe
Ingredients: 1 3/4 cups low-sodium vegetable broth; 1 cup Israeli couscous; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 1 medium shallot, thinly sliced (about 1/4 cup); ½ teaspoon ground turmeric; 3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon); 1 large eggplant, diced (about 1 quart diced egg plant); 8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes); 1 teaspoon hot paprika; 1 teaspoon dried red chili flakes; 6 to 8 picked basil leaves, chopped