* 3 large Aubergines, sliced lengthways 7.5mm thick
* 4-6 tablespoons Olive oil
* 1 large Onion, chopped
* Garlic to taste, chopped
* 1½ teaspoons Ground cinnamon
* 450 g Lamb Mince
* 1 teaspoon mixed Dried Herbs
* 1 tablespoons Tomato puree
* 140 ml Lamb or Chicken stock
* 160 ml Red wine
* Seasoning
* Flat leaved parsley, chopped
* 400 g can chopped Tomatoes
* 500 g waxy Salad potatoes, Parboiled and sliced (no need to peel)
* 60 g Butter
* 60 g Plain flour
* 500 ml warm Milk
* Nutmeg
* 100 g strong hard Cheese, Grated

===Method===
* Put the Aubergines in an oiled Baking tray.
* Brush with 2-3 tablespoons of the Olive oil and season.
* Bake for about 25 minutes until soft.
* Meanwhile, add 2-3 tablespoons Olive oil to a Frying and heat to medium high.
* Add the Onion and cook until almost softened.
* Add the Garlic and cook until about to turn golden.
* Stir in the Cinnamon and cook for about 1 minute.
* Add the Lamb and mixed Dried Herbs and cook until most of the moisture has evaporated.
* Add the Tomato purée and cook for 2 minutes.
* Add the Red wine and Stock, and bring to a Simmer.
* Reduce the heat and again, cook until most of the moisture has evaporated.
* Stir in the chopped Parsley and season.
* In the meantime, heat the tin of chopped Tomatoes.
* Place half of the Aubergine into Mince mixture into the bottom of a Baking dish.
* Then add half of the Tomatoes and half of the Mince.
* Repeat the previous two stages once.
* Top with the sliced Potatoes and keep warm.
* Melt the Butter in a saucepan.
* Stir in the Flour and cook gently for about 4 minutes.
* Remove from the heat and add the Milk little by little, stirring constantly, returning to the heat when any lumps have dissolved.
* Add half of the Cheese (50g) and stir over the heat until melted.
* Mix in the Nutmeg.
'''To prepare for the Oven'''
* In a Baking dish, layer the Aubergines on the bottom.
* Spread the tinned Tomatoes over the Aubergines.
* Spread the Meat mixture over the Tomatoes.
* Place the sliced Potato on top of the Meat.
* Pour over the Sauce and sprinkle the remaining Cheese over the top.
* Bake for 45-50 minutes at 180C, until the Cheese is bubbling and beginning to Brown.

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