Prepare the couscous or bulgur according to the package instructions. Dice the onions, finely chop the garlic, core the chili and cut into thin rings, dice the aubergine into 1 – 2 cm pieces.
Heat olive oil with margarine in a large pan or wok. Add the onions. When they have turned glassy, add the garlic and chilli and fry briefly. Now add the ground coriander and cumin. When they start to smell, add the eggplant, if necessary add some more oil. After briefly roasting the eggplant cubes, add the tomato pieces and cook with lid until the eggplants are almost soft.
Chop coriander and mint leaves, salt and pepper, then add 2/3 of the fresh coriander and mint. Simmer for another 5 minutes
Arrange the couscous on plates, spread the aubergine sauce over it and sprinkle with the remaining herbs and serve.