This recipe came from a French friend living in Brussels who is an amazing cook. I learned this from her when I went to help her out with her children in Belgium a few years ago.
2 onions, finely chopped
4 cloves garlic, crushed
2 diced tomatoes
A handful of basil leaves
Halve aubergines and cook lightly in the oven for 20 mins until slightly softened.
Fry up the onions and garlic until golden. Add tomatoes, basil and feta to pan.
Scoop out the insides of the aubergines and add to the pan with the couscous.
Put this mixture into the aubergine shells and sprinkle with breadcrumbs and parmesan.
Bake at 175C for around 25 mins until golden.