Heat the olive oil in a small saucepan and brown the mince, aubergine and onion. Add the chopped tomatoes and seasoning and simmer for 1 hour. Preheat the oven to 170˚C.
Remove the meat sauce from the heat and add half the béchamel and half the MEVGAL Makedoniko Semi-Hard Cheese, stirring gently to make a light, fluffy mixture. Fill the cannelloni with the mixture and place in a buttered baking dish. Pour over the remaining béchamel and sprinkle with the rest of the cheese. Bake for 40 minutes, until the top is golden brown.