Preheat the oven to 450F, 230C, or gas mark 8.

In a mixing bowl add the cubed eggplant, salt, pepper, thyme, and 3 tablespoons olive oil and toss to coat evenly. Pour onto a lined sheet pan and bake for 25 minutes. Stir halfway through to let all sides of the eggplant caramelize.

In a saucepan add the vegetable broth and cook couscous according to package directions. Allow to cool.

While the couscous and eggplant are cooking heat the remaining tablespoon of olive oil in a skillet over medium high heat and cook shallots until they become translucent. Add the garlic and cook for another 30 seconds and remove from the heat.

In a mixing bowl combine the couscous, shallot mixture and roasted eggplant. Add the lemon juice, lemon zest, parsley, and balsamic vinegar and gently toss to combine.