In a pressure cooker (or a tagine plate), warm the olive oil and add the onions. Fry them without any browning.
Add the aubergine, let them cook 2 to 3 minutes.
Add the dates, lemons, olives, spices and the carrot juice.
Let it cook with a lid on, over a low heat for 20 to 30 minutes.
At the end of the cooking check the seasoning and adjust if necessary.
Serve with cooked couscous and mint leaves to garnish.