Chop the aubergine into 1.5 cm cubes, toss in a baking dish with olive oil, red wine vinegar, salt and pepper, and roast at 180 C for about 15 minutes. Add the chopped garlic, and more oil and vinegar if necessary, then continue roasting for another 15 minutes or until the aubergine is soft and lightly browned.

Place the couscous in a large bowl, then add the boiling water. Stir quickly, then put a large plate or chopping board over the bowl and let the couscous steam for about 8 minutes. Remove the cover, add the lemon juice and a good splash of olive oil, and fluff well with a fork.

Cut the cherry tomatoes in half, chop the herbs, and toast the pine nuts in the oven or on the stove. Mix all these plus the aubergine and mixed spice through the couscous. Taste, and add more lemon juice, red wine vinegar, spice, salt or pepper if needed. Serve warm or at room temperature, with feta crumbled over the top if you wish.