Aubergine tomato feta baklava

Name: Aubergine, tomato & feta baklava
Ingredients: 100ml olive oil, plus extra for brushing; 2 onions, halved and finely sliced; 500g aubergine, cut into long 5mm thick slices; 2 garlic cloves, finely chopped; 2 tsp ground cinnamon; 5 tbsp tomato purée; 10 vine-ripened plum tomatoes, skinned and roughly chopped; pinch of sugar; 1 bunch dill, finely chopped; 2 tsp dried mint; dash of red wine vinegar; 1 pack filo pastry (14 sheets); 100g butter, melted; 100g medjool dates, stoned and finely sliced; 50g flaked almonds; 200g feta, crumbled; 6 tbsp clear honey; houmous, to serve; dressed green leaves, to serve; parsley, to serve; chopped Kalamata olives, to serve