Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large baking sheet with non-stick baking paper. You will also need a shallow round dish about 28cm (11in) wide (with a capacity of about 1.75 litres/3 pints).
Heat half the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes. Add the mince and brown over a high heat, breaking up with two wooden spoons as it fries. Add two thirds of the garlic and fry for 30 seconds. Stir in the purée, chopped tomatoes and sugar, mix well and cover with a lid. Bring up to the boil, then reduce the heat and simmer for about 1 hour until tender.
Meanwhile, arrange the aubergine slices on the prepared baking sheet and drizzle with the remaining oil. Season with salt and freshly ground black pepper and roast in the preheated oven for about 20–25 minutes, turning halfway through, until lightly brown and soft.
Spoon the cream cheese into a bowl and mix with the remaining garlic and half the parsley. Season well.
Season the mince and stir in the thyme and the remaining parsley. Spoon half into the base of the round dish, then arrange a single layer of aubergine slices on top. Dot the cream cheese mixture over the aubergine and spread out a little. Top with the remaining mince.
Place the filo pastry on a work surface. Brush each sheet with melted butter, then cut the sheets in half, so you have eight pieces of filo.
Roughly scrunch the sheets and arrange them on top of the pie to cover the surface completely. Bake in the preheated oven for about 25–30 minutes, until the pastry is crisp and brown and the mince is bubbling.
Mary’s Tips: Can be assembled up to 8 hours ahead. Not suitable for freezing.
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