Start this recipe by blanching the aubergine halves in hot water for a minute or two. Allow to cool before scooping out the inside flesh. Keep half and chop up but discard the remaining flesh. Heat the oil in a large pan and fry together the onion and garlic for a minute. Add in the aubergine flesh and cook for 2 minutes. Add the minced pork and brown well. Add the thyme and parsley to the pan and season well with salt and pepper. Add the contents of the tomato soup to the pan, along with 400ml cold water and cook for 2-3 minutes for the soup to thicken, leaving you with a delicious pork ragout. Stir in ¾ of the grated Parmesan cheese. Lay the sliced potatoes into the base of a large oven dish and lay over the sliced onion. Sprinkle over the fennel seeds, season with salt and pepper and drizzle over the olive oil. Pour over ½ glass of water. Place the aubergine skins on the potatoes and fill with the pork ragout. Sprinkle over the Parmesan cheese, season again with a little more salt and pepper and cook in the oven for 45-50 minutes at 200`c.