18 oz. baking potatoes, peeled
2 tbsp. olive oil
1 onion, minced
1 tsp. minced garlic
3/4 tsp. cinnamon
1/2 tsp. coriander
1/2 tsp. cumin
Pinch of dried red peppers
1 lb. ground lamb
1 (1 lb.) can tomatoes
3/4 c. dry red wine
1 lb. eggplant, peeled and cubed
1 tsp. salt
1/2 c. chopped parsley
1 tbsp. lemon juice
1/4 lb. Jack cheese, grated
1 oz. Parmesan, grated
3 tbsp. milk
1 egg
1/8 tsp. nutmeg

Preheat oven to 350 degrees. Cook potatoes, drain and puree into bowl. Butter a 9x12 inch pan. Heat oil, add onion and seasonings and garlic, stir 1 minute. Add lamb and brown well. Stir in tomatoes and wine and bring to boil. Reduce heat. Add eggplant and 3/4 teaspoon salt. Cook until tender, about 30 minutes.

Increase heat and cook until almost all liquid is absorbed. Stir in parsley, lemon juice and 1/4 teaspoon salt. Pour into baking pan.

Combine cheeses, milk, egg and nutmeg with potatoes. Spread over lamb. Bake 15 minutes covered and 30 minutes uncovered.