Start by preparing and salting the aubergine. Slice the aubergine into around 4x4cm chunks. Place in a colander and sprinkle heavily with salt - which will be rinsed out afterwards. Transfer the colander into the sink or over a bowl and let the aubergine sit for at least 30 minutes - preferably an hour.

Heat 2 tbsp olive oil in a heavy set pot over medium heat. Add the onions and cook down for 10-12 minutes, until starting to caramelise. Add the minced garlic and cook for another 3-4 minutes.

Add the cumin, cinnamon, coriander, tomato paste, harissa pasta and salt. Stir to combine, and cook for 3-4 minutes, until the paste has darkened and is sticking to the bottom of the pot - this means it is caramelising. Add the red pepper and cook for 4-5 until it is softening.

Rinse the salted aubergine and pat it dry with a tea towel. Add it to the pot and stir to combine, until the aubergine is fully coated in the tomato spice paste. Add the remaining 2 tbsp of olive oil and cook the aubergine for 15-20 minutes with the lid on, stirring occasionally until the aubergine has softened.

Add the dates, chopped tomatoes, maple syrup, vinegar and 100ml water and simmer for 15 more minutes.

In the meantime, combine carrots, oil, mint and a pinch of salt in a small bowl. Cook couscous according to the package instructions.

Divide the tagine amongst six bowls, and serve with couscous, carrots and fresh parsley.