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.
Pat the oxtail dry with paper towels and remove as much visible fat as possible.
Place the oxtail in a stockpot and cover with plenty of cold water.
Cover with a lid and bring to the boil – turn the heat off and allow oxtail to stand for 20 minutes. Strain, discarding the water.
Place the oxtail on a clean plate and pat dry with paper towels.
Melt the oil in the stockpot and brown the oxtail on all sides. Remove and set aside.
Add the carrots, onion and celery and cook, stirring constantly, until lightly browned. Return the oxtail to the pot, along with the bouquet garni and bacon.
Add the stock – cover the oxtail completely. Bring to the boil slowly, skimming any excess fat from the surface. Cover with a lid and simmer over very low heat for 4 hours, checking that the oxtail is always covered with water.
When cooked, remove the oxtail to a chopping board.
Strain the stock in a large heatproof bowl and refrigerate overnight. Discard the contents of the strainer.
Remove the meat from the bones and shred. Refrigerate the meat overnight.
Remove the solidified fat from the surface of the soup and return the soup to the stockpot with the oxtail meat, extra carrot, onion and celery. Bring to the boil over medium heat and cook for 20 minutes.
Just before serving add the lemon juice, parsley and season with salt and pepper.