1: Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh deeply in diamonds. Coat flesh with lots of olive oil and place on a baking sheet. 

2: Roast for 35/40 mins until you can scoop out the flesh which should be very soft. Chop the flesh up and set aside, leave the skins on the baking tray

3: Then make the sauce. Fry the onion in a good slug of oil until soft, add the garlic and cinnamon and fry for 1 min. Add the aubergine flesh followed by the tomatoes. 

4: Cook for at least 10 mins until soft and fragrant. Add salt and stir in most of the parsley, leaving some to scatter when serving

5: Fill the aubergine skins with your sauce dividing the mixture evenly. If you wish sprinkle some feta on top, drizzle with oil and bake for 40mins until the aubergines are barely holding their shape.

6: scatter remaining parsley, another drizzle of oil and serve. It is very filling but if you need something else, a Greek salad is perfect!