Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the aubergines. Slice a criss-cross pattern into the cut sides of the aubergines. Pop in a roasting tin. Brush each half with 1/2 tsp olive oil. Bake for 30 mins till they are brown and tender.

While the aubergines roast, peel and finely chop the onion. Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds and white bits. Finely chop the chilli.

Warm 1 tsp olive oil in a pan. Add the onion. Fry over a medium heat for 5 mins till the onion is glossy and soft. Stir now and then, adding a little splash of water if it starts to stick.

Stir in the garlic and chilli. Add 1 tsp each of the cinnamon and coriander seeds. Add the bay leaf and the chopped tomatoes. Cover. Simmer over a medium-low heat for 15-20 mins till the sauce is thick. Stir every so often to stop it sticking.

When the aubergines are tender, take them out of the oven. Scoop out the flesh from their middles, leaving a shell around ½cm thick. Roughly chop the aubergine flesh. Stir it into the tomato sauce. Taste and add more salt and pepper if you think it needs it.

Spoon the tomato sauce into the aubergine shells, discarding the bay leaf. Bake for 15-20 mins till they are lightly browned.

While the aubergines bake, heat a frying pan again. Add the pine nuts. Toast over a medium heat for 1-2 mins till golden brown. Tip into a bowl and set aside.

Juice half the lemon. Whisk with 1 tbsp oil and a pinch of salt and pepper. Toss the rocket in the dressing. Serve the baked aubergines with the dressed rocket, scattered with the pine nuts.