• 1-2 Tbsp olive oil
• 1lb ground lamb or beef
• 1 onion chopped finely
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 tsp cinnamon
• ground black pepper
• 2 small eggplant, peeled and chopped to small cubes
• ~3 oz tomato paste
• 1 cup red wine or flavorful broth

Instructions for filling:

• Heat oil in a skillet on medium-high and begin to saute onion and garlic with cinnamon, salt, and pepper.
• Add the ground meat and continue to saute.
• Stir in the eggplant cubes and continue to saute for about 5 more minutes.
• Add tomato paste and stir in for a few minutes.
• Add the wine and stir to deglaze the pan.
• Reduce to low, stirring often, for another 10 minutes.
• Scrape into a baking dish

Bake for about 30 minutes, until the edges brown and the filling starts to bubble up around the sides.