1. On a cutting board, with a sharp knife, cut the eggplants into large cubes; cut the onions into quarters and then into slices; finely chop the garlic.
2. Set a deep non-stick frying pan over high heat until very hot and add the olive oil.
3. Sauté the eggplant cubes well on all sides for 4-5 minutes, seasoning with salt and freshly ground pepper.
4. Add the onion slices and the chopped garlic and continue sautéing until the onion softens.
5. Deglaze with the sweet red wine and let it evaporate. Add the tomato sauce, season with salt and pepper, and let the sauce simmer gently for 7–8 minutes.
6. Transfer the contents of the pan to a non-stick baking tray, add the chicken burgers to the tray, and bake in a preheated oven at 180 °C for 20-22 minutes.
7. In the last 10 minutes, sprinkle over the coarsely crumbled feta and continue baking until the burgers are ready and the sauce is thickened.
