For the tomatoes, heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the thyme, drizzle over the garlic infused oil, balsamic vinegar and olive oil. Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Turn oven up to 200C/180C fan/gas 6. Toss the eggplant with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.
When cooked, toss with the vinegar and remaining oil. Scatter over the rocket, pine kernels and tomatoes just before serving. Can be served warm or at room temperature.