1 lg. eggplant (1 1/2 lbs.)
1/4 c. olive oil
1 c. onion, finely minced
1 1/2 lb. ground veal, pork, beef
1/2 tsp. cinnamon
1 tsp. finely minced garlic
1 bay leaf
1 dried hot red pepper
4 c. tomatoes in paste (canned)
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese or gruyere

Cut eggplant into 1 inch cubes about 6 cups. Stir fry onion and garlic in olive oil until onion wilts. Add the meat, breaking up lumps in frying pan. Add eggplant and cook 5 minutes, stirring. Add pepper, cinnamon, bay leaf, hot pepper and tomato. Cook 5 minutes, stirring. Spoon mixture into baking dish. Mix the crumbs and cheese. Pour over top. Place in oven at 425 degrees for 15 minutes.