Preheat oven to 200C/400F/Gas 6.
Roast the aubergine in a griddle pan on all sides until cooked through.
Cut in half, spoon out the flesh and reserve.
Prepare the couscous by placing the cinnamon stick, curry powder, garlic, ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock. Cover and cook in the oven for 4 minutes.
Spoon the aubergine flesh back into the shells and top with the couscous mixture. Place slices of tomato on top, drizzle with olive oil and sprinkle on the pine nuts and poppy seeds.
Finally place under the grill for 5 minutes and serve with a dollop of yoghurt, mixed with mint dressing and smooth mango chutney.