Israeli Couscous with Summer Vegetables Recipe

Ingredients

• 1 gallon plus 1/2 cup water, divided
• 2 tablespoons kosher salt, divided
• 1 large eggplant
• 1 large zucchini
• 1 yellow onion, chopped
• 1/2 cup extra virgin olive oil, divided
• 1 cup Israeli couscous
• 3 cloves garlic, thinly sliced
• 1 cup lightly packed fresh parsley leaves
• 4 sprigs fresh thyme
• 3/4 cup tomato paste
• 1/2 cup assorted olives, pitted and halved
• 8 fresh basil leaves, torn