Step 1

In a small bowl, mix together the yogurt and lemon juice. Season with a pinch of salt. Cover and set aside. In a second bowl, combine the cucumbers, vinegars, and coriander seeds. Cover and set aside.

Step 2

Heat oven to 400*F. Coat the bottom of a heavy, oven safe pot (like a dutch oven) with oil. Add the eggplant, garlic, and tomatoes. Cook, uncovered, for 20 minutes or until tomatoes begin to collapse in on themselves.

Step 3

Meanwhile, heat the second tablespoon of oil in a large skillet set over medium heat until it begins to shimmer. Add the lamb and ras el hanout. Cook, breaking the meat up with a wooden spoon, 10 minutes, or until browned and almost cooked through. Drain off and discard the fat.

Step 4

Add the cooked lamb to the pot of vegetables. Stir in the tomato paste and water. Cover and cook 20 minutes, or until the eggplant is very tender and most of the liquid has cooked off. Sprinkle with feta and parsley. Serve with yogurt sauce, pickled cucumbers, and fresh pita.