Step 1

Fry onions and garlic in the ghee over medium heat until soft.

Step 2

Add lamb and mix with onions add salt.

Step 3

Add cinnamon, pepper, red pepper flakes, coriander.

Step 4

Cook until meat is brown.

Step 5

Add canned tomatoes.

Step 6

Add pine nuts. Cook for five more minutes. Set aside.

Step 7

Slice tomatoes.

Step 8

Place cooked eggplant in a casserole dish. Add meat mixture to cover eggplant. Cover meat mixture with sliced tomatoes.

Step 9

Bake at 400°F (200°C) for 15 minutes, remove from the oven and pour some olive oil to moisten tomatoes. Bake another five minutes or until tomatoes are cooked.