Preheat the oven to 180°C. Line a large (or 2 small) baking tray with baking paper.

Slice the eggplant into 1cm thick rounds. Brush each side with olive oil using a pastry brush and place in a single layer on the baking tray.

Bake for 25 minutes, turning over after 15 minutes so both sides cook evenly.

Meanwhile, combine the the garlic, parsley, coriander, paprika, cumin and chilli in a medium bowl.

When the eggplant are done, remove from the oven. Chop into smaller pieces (usually quarters works well), and add to the spice mix. Stir to combine.

In a large frypan, add a tablespoon of olive oil and the chopped onion, Sautee for 3-4 minutes over a low heat. Add the chopped tomatoes and cook a further 5 minutes to soften

Add the canned tomatoes and simmer 5 minutes.

Add the eggplant spice mixture to the tomatoes in the pan. Stir to combine, and bring to a simmer.

Add the brown sugar, lemon juice and red wine vinegar. Stir to combine.

Form small hollows in the mixture using a spoon, and crack an egg into each. Scatter with crumbled feta. Cover with a lid and cook for 5-7 minutes, or until the eggs are cooked to your liking. Check frequently in the last couple of minutes as the eggs cook quickly. Season with salt and pepper and sprinkle extra fresh coriander on top.

Serve with crusty ciabatta bread and spinach (optional).