200 g (7 oz) drained char-grilled aubergines, roughly sliced
2 tablespoons chopped parsley
375 g (12 oz) shop-bought white sauce or cheese sauce
50 g (2 oz) Parmesan cheese, grated
salt and pepper
Cook the pasta in a large pan of boiling salted water for 10–12 minutes, until almost ‘al dente’, then drain.
Meanwhile, heat the oil in a large, deep-sided frying pan and cook the onion and garlic over a medium-high heat for 5–6 minutes, until softened. Add the lamb and cook for 2–3 minutes, stirring occasionally, until browned all over.
Add the tomato purée and spices and stir for 1 minute. Add the tomatoes, aubergines and parsley, then season and simmer for 10 minutes, until thickened.
Tip the lamb into a large ovenproof dish and top with the drained pasta. Drizzle over the white sauce and sprinkle with the Parmesan before sliding under a preheated medium-hot grill for 7–8 minutes, until golden and bubbling.