Ingredients

two 1-pound eggplants, cut into 1/2-inch cubes (about 8 cups)

5 tablespoons vegetable oil

1 large onion, chopped

1 tablespoon minced garlic

2 pounds ground lamb

1 1/4 teaspoons cinnamon

2 teaspoons crumbled dried mint

1 1/4 teaspoons crumbled dried oregano

1/2 teaspoon ground allspice

a 35-ounce can Italian plum tomatoes, drained, reserving 1 cup of the juice, and chopped

2 tablespoons tomato paste

1/4 cup freshly grated Parmesan

For the topping

• 3 pounds russet (baking) potatoes (about 6)
• 2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmesan
• 1/3 pound grated Feta

• 1 tablespoon unsalted butter

Description

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