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.
Heat half the oil in a saucepan, add the tomatoes, sugar, herbs and a little seasoning and fry gently, stirring frequently, for about 10 minutes or until the tomatoes are soft.
Raise the temperature and cook quickly for about 5 minutes until the mixture has thickened.
In a separate, large saucepan or frying pan, fry the onions in the remaining oil for about 5 minutes or until softened.
Add the peppers and brinjals and fry gently, stirring for 5 minutes.
Stir in the baby marrows and garlic and fry for a further 5 minutes.
Combine the two mixtures, using whichever pan is the larger.
Cook gently for about 15 minutes or until the vegetables are tender but retain a little texture.
Check the seasoning and serve.
Wash and trim the cucumber and coarsely grate the flesh, including the skin.
Stir in 1 tsp salt, then leave to stand for about 10 minutes.
Pour off any liquid that has formed, then place the grated cucumber in a sieve and gently squeeze out the remaining excess water.
Peel the garlic.
Wash the mint and shake dry.
Transfer the cucumber to a bowl and mix in the yogurt.
Press the garlic into the bowl through a garlic presser, add the vinegar and olive oil, and stir well.
Season with salt and refrigerate for about 10 minutes.
Serve chilled, garnished with min leaves.