Lebanese Eggplant Maghmour Stew

Name: Lebanese Eggplant Maghmour Stew
Ingredients: 3 firm, medium eggplants; 1 pound medium yukon gold potatoes, diced; 1/2 cup olive oil; 2 medium onions, thinly sliced; 3 bay leaves; 1/4 teaspoon ground cinnamon; 2 tablespoons minced garlic; 2 tablespoons fresh oregano, chopped; 2 tablespoons cumin; 28 ounces canned diced tomatoes; 1 zucchini, diced; 2 red bell peppers, largely diced; 1/2 cup pomegranate molasses (can be substituted with cranberry or pomegranate juice; 1 lemon; 1 can chickpeas and its liquid; 1/2 cup tahini; salt and black pepper to taste; 1 cup cooked couscous; 1/2 cup chopped fresh mint; 2 tablespoons plant-based or cow's milk yogurt