Slice eggplant lengthwise and scoop out the flesh, making sure to leave the skin intact and avoid "puncturing your boat." Chop flesh and set aside.
Brush eggplants and tomatoes with 1 tablespoon olive oil and bake skin-side down for 20 minutes.
In a saucepan, saute onion and garlic with 1 tablespoon olive oil for 2-3 minutes. Add veggie sausage and eggplant flesh and continue to cook for about 10-12 minutes.
Add couscous and continue to cook for 2-3 minutes.
Add roasted tomatoes to the eggplant mixture and distribute among boats.*