Start this recipe by cutting the 2 aubergines in half and blanche in hot water for 1-2 minutes. Remove and scoop out the filling. Discard of half and chop the remainder. Place in a large pan with the oil, onion, garlic and chilli and fry until softened. Increase the heat and add the beef mince substitute, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the red wine and cook for 2-3 minutes. Stir in the tinned tomatoes, tomato purée, fresh chilli, cumin, coriander, cinnamon and Worcestershire sauce. Season well with salt, bring to a simmer and continue to cook for about 30 minutes. Dice the courgette and pepper and add to the chilli and cook for 5 more minutes. Add the kidney beans and fresh coriander and remove off the heat. Place the aubergine skins onto a large baking tray and fill with the chilli con carne. Crumble over the Mexican cheese and bake in the oven for 15 minutes. Serve the chilli stuffed aubergines with a side salad and tortilla chips.