Preheat the oven to 180 °C.
Slice the brinjals in half lengthways then deeply score a criss-cross pattern on the cut surfaces, taking care not to slice down through the skin. Place cut side up on a baking tray, brush with olive oil and season with salt and pepper. Roast at 180 °C for 25-30 minutes, or until soft (depending on the size of the brinjals).
Heat 30ml olive oil in a pan and fry the leeks until softened. Remove half the leeks from the pan, place in a bowl, and mix in the chopped baby tomatoes. Set aside to use later in the couscous.
To make the sauce, add the balsamic vinegar and the contents of the sachet of KNORR Naturally Tasty Tuna Napolitana to the remaining leeks in the pan and stir until combined.
Then mix in the tinned tomatoes and 125ml water and cook over a medium heat until thickened and slightly reduced. Remove from the heat.
To the cooked cous cous add the leek and baby tomato mixture, together with the optional smoked paprika and olives. Lastly add the cooked sauce and stir well.
Remove the brinjals from the oven and arrange them on a large platter. Top each brinjal with a heaped spoon of the saucy couscous.
To serve, drizzle with sour cream and sprinkle with toasted pine nuts and dill.