Make the tomato sauce: heat the olive oil in a pan and sweat the onion and garlic without colouring for about five minutes until soft and translucent. Add the tomato purée and cook out for two minutes. Add the tomatoes, sugar and seasoning and leave to simmer gently for about 20 minutes or until thickened. Preheat the oven to 180°C, 350°F, Gas Mark 5.
Meanwhile, brush the aubergines with olive oil and griddle or fry until soft and cooked through. Set aside on kitchen paper. Combine the feta, chilli and oregano in a bowl.
Lay out the strips of aubergine, place a spoonful of the feta mixture at one end and roll the aubergine up like a Swiss roll. Repeat until all the aubergine slices and filling are used up. Lay in a baking dish and cover with the tomato sauce. Bake in the oven for 15-20 minutes or until bubbling.
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