Turn the oven to 200 degrees C, air circulation and elements on (not grill), and put your rack halfway in the oven.
Start by cutting a small part of the bottom of the aubergines, not the stem and then peel them lengthwise like a zebra, one peel – one skin.
Cut the aubergines in half and lengthwise on the flesh make couple of cuts with a sharp knife.
Place the aubergines in a large bowl filled with water and 2 teaspoons of salt and allow to get soft for about 30 minutes. Take out of the bowl and squeeze carefully to release the water. Place them in an oven-proof baking dish tightly next to each other.
In the meantime, slit the bottom of the tomatoes like a cross and place them for a minute in a bowl filled with hot water. Take them out with a slotted spoon and let cool. Then starting from the slit section start peeling them, then cut in wedges and deseed them.
Finally cut the peeled and deseeded tomatoes in small cubes and add them in a bowl along with the chopped onions, chopped garlic, parsley, sugar, salt and pepper. Mix well with a spoon.
Back to the aubergines, it’s time to fill them with the above mixture. Fill each ‘boat’ of aubergines with the mixture and if any left add it loosely on top them. Then pour on them the oil, lemon and water.
Cover and seal well with aluminum foil.
Cook for 50 minutes, uncover and cook for further 20 minutes.
Optionally grate some feta cheese on top of them.