Slice the aubergines and grill on a griddle pan, on an oven tray place one slice near each other spread some tomato pulp thyme, cheddar and than another layer of aubergines, top again with pulp and finally with Parmegian. Brown the aubergines under the grill and allow to set. Bring the stock to the boil and add it to the burglar wheat in a bowl, cover and allow to absorb the liquid for aprox 20 min than add the mushrooms, chopped peppers and parsley. Cut the shallots in half and brown in sugar and some oil, add the Marsala and reduce. Meanwhile in a griddle pan grill the beef fillet to your likings. Serve the fillet on the Parmegiana topped with the caramelized shallots and crispy rocket leaves, serve also the burglar wheat on the side.