Step 1

Pre-heat the broiler and line a pan with tin foil.

Step 2

Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan.

Step 3

Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds.

Step 4

Sprinkle with kosher salt and pepper.

Step 5

Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Reduce oven heat to 350.

Step 6

Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!

Step 7

While this is happening, heat a large pan to medium-high and spray with non-stick spray.

Step 8

Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and allspice 5-7 minutes using a wooden spoon. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.

Step 9

Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.

Step 10

Add in tomatoes and toasted pine nuts then remove from heat.

Step 11

Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes.

Step 12

Serve with plain yogurt, fresh parsley and extra pine nuts.