For the beef kefta's, mix all the ingredients together and shape them into bullet shaped sausages. Heat a little oil in a non-stick pan and brown on all sides in a pan, then allow to cool. They don't need to be fully cooked, as they will cook further in the tomato sauce. For the sauce, heat the olive oil in a wide saucepan and sauté the onions until soft and fragrant.
Add the garlic and red pepper and stir for a few more seconds. Add the tinned tomatoes and spices with the dates and allow the sauce to simmer gently.
Wrap a slice of aubergine around each beef kefta and place them in the sauce. Allow to simmer for 15 minutes. Serve on a bed of cous cous, scattered with extra chopped parsley.