2 aubergines
2 garlic cloves, crushed
2 tbsp chopped fresh mint
1 large onion, chopped
2 tbsp flatleaf parsley
4 plum tomatoes, finely chopped
120ml/4fl oz chicken stock
25g/1oz plain flour
salt and freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground cumin
pinch freshly grated nutmeg
2 tbsp olive oil
½ tsp dried oregano
25g/1oz butter
75g/3oz cheddar cheese, grated
2 free-range eggs, beaten
200ml/7fl oz milk, heated to near-boiling
75g/3oz mozzarella cheese, grated
600g/1lb 5oz lamb mince
150ml/5fl oz red wine