Prepare the Couscous:
Bring water to a boil in a medium saucepan over high heat. When the water is boiling, remove from heat and add couscous and salt. Stir briskly. Cover and let sit 5 minutes. Remove cover and stir. Set aside to cool.

Prepare the Veggies:
Heat 2 tablespoons olive oil in a medium nonstick skillet. Add eggplant and sauté for 20 minutes, stirring frequently. When cooked, remove from heat.

Meanwhile, heat 2 tablespoons olive oil in a different medium nonstick skillet. Add onion and sauté for 3 minutes. Add garlic and sauté for 1 minute. Add zucchini, bell pepper, salt, pepper and nutmeg. Sauté for 10 minutes, always stirring frequently. When cooked, remove from heat.

Mix cooked veggies with couscous in a large bowl. Let cool, cover and refrigerate. Before serving, toss with olive oil and balsamic vinegar. Taste and adjust for salt, pepper and olive oil. Garnish with toasted pine nuts.