Heat oven to 180°C (fan) and line a large baking tray with baking paper.

Wash the aubergines and slice lengthwise into 1.5cm thick slices.

Pour the olive oil onto a deep plate or shallow bowl and thoroughly coat both sides of each slice with it. You may need more oil.

Bake for 30-45 minutes until golden brown. Set aside to cool and reduce oven to 175°C (fan).

To make the sauce: fry the onions over a medium heat in the oil until golden brown. Add the tomatoes, tomato paste and garlic. Stir well.

Add the sugar, spices, dried oregano and dried rose — if using — plus salt and pepper to taste. Add 1.2 litres of water.

Boil, and then simmer over medium heat for about 30 minutes stirring regularly. Add the basil at the end. Cool and blend the sauce until smooth.

To assemble: mix all the filling ingredients. Take a slice of aubergine, add about a heaped tablespoon of meat inside and roll up. You may need more for a large slice and less for smaller slices.

Repeat with the remaining aubergine slices. Lay the rolls in a large oven tray, top with tomato sauce and bake for 45 minutes at 175°C, turning the aubergine rolls after 20 minutes.