Lamb And Eggplant Aubergine Pastitsio

---

A different and delicious on a greek classic.

---

Steps

---

Make lamb sauce: cook onion in oil in a 4-quart heavy pot over moderately low heat , stirring , until softened , 3 to 5 minutes.

---

Add lamb and saut over moderately high heat , stirring and breaking up lumps , until no longer pink , about 5 minutes.

---

Add garlic , salt , oregano , cinnamon , sugar , and pepper and saut , stirring , 2 minutes.

---

Stir in eggplant and tomatoes and gently simmer , covered , stirring occasionally , until eggplant is just tender , about 40 minutes.

---

Remove lid and simmer , stirring occasionally , until sauce is thickened , about 15 minutes more.

---

Season with salt and pepper.

---

Sauce can be prepared one day ahead if desired.

---

Preheat oven to 425f make cheese sauce and cook pasta while lamb sauce is simmering:.

---

Melt butter in a 2-quart heavy saucepan over moderate heat , then stir in flour and cook , stirring , 2 minutes.

---

Whisk in milk and add garlic clove and whole clove , then bring to a boil , whisking constantly.

---

Reduce heat and simmer , whisking occasion.

---

Ingredients

---

onion, olive oil, lean ground lamb, garlic clove, salt, dried oregano, cinnamon, sugar, black pepper, eggplant, crushed tomatoes, unsalted butter, all-purpose flour, milk, clove, feta, eggs, penne