Prep the veg^ Preheat your oven to 190°C/Fan 170°C/Gas 5. Trim and peel the onions, then slice them into 6-8 wedges each. Trim the green tops off the aubergines, then roughly chop the aubergines into bite-sized pieces. Peel and grate or crush the garlic.

Roast the veg^ Tip the onions, aubergines and garlic into a large ovenproof dish. Drizzle over 2 tbsp olive oil and season well with a pinch of salt and pepper. Toss the veg to coat in the seasoning, then slide the dish into the oven and roast the veg for 25-30 mins till tender and a little charred at the edges.

Cook the pasta^ While the veg roast, fill and boil your kettle. Fill a large pan with the hot water, topping it up if necessary, and add a large pinch of salt. Set the pan on a high heat and bring back to the boil. When the water is boiling, tip in the pasta. Simmer for 8 mins till the pasta is just cooked but still has a little bite.

Make the topping^ Crack the eggs into a mixing bowl and beat together till combined. Crumble in the feta and spoon in the yogurt. Stir well to mix.

Finish the pasta bake^ When the veg are tender and golden brown, take the dish out of the oven. Dust over the dried oregano and cinnamon, then tip in the tins of chopped tomatoes. Stir gently to mix. Add the pasta and stir again to mix. Spoon the feta and yogurt mix over the top of the pasta and veg, then slide the dish back into the oven and bake for 35-40 mins till golden and bubbling.

Let the pasta bake rest in the pan for a few mins before serving in warm bowls.