Steam the aubergines with the skins on for about 20 minutes, until soft.
Slice them in half long-ways and pull off the skin and dice into small pieces. (need to fit into the cannelloni tubes)
Fry the onion and garlic until glassy and fragrant.
Add the mince and fry until cooked, breaking up with a wooden spoon.
Add the tins of tomato, water, aubergine and salt and pepper.
Simmer for about 20 minutes until the sauce reduces and thickens.
Preheat oven to 180°C.
Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer.
Keep just enough mince to top the cannelloni with a thin layer of mince and sauce.
Set aside for 20 minutes to allow the pasta to soften.
Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
Garnish with the chopped parsley and basil and serve.
Mix the ingredients in a food processor. Press the dough into a quiche pan.
Heat the butter and sauté the garlic and onion. Add the bacon and tomatoes and fry for 1 minute. Place into crust. Beat the milk, eggs, herbs, sugar and flavouring and pour over mixture. Bake for ±40 minutes at 160.