-Preheat oven to 450 degrees.
-Cut 1 large or 2 medium eggplants into 1 inch chunks and put in a large bowl.
-Cover with ice water and soak for 10 minutes, then drain and pat dry with a kitchen towel.
-On a baking sheet, toss eggplant with 6 TBS extra virgin olive oil and salt and pepper.
-Spread in a single layer and roast in the oven until soft and golden, 20 to 30 minutes.
-Butter a 4-quart ovenproof dish.
-Transfer eggplant to buttered dish, spreading in an even layer.
-Cut a large X on the bottom of 4 slicing tomatoes and place in a medium sized heat-proof bowl.
-Boil enough water to cover the tomatoes by 1-inch.
-Let stand for 5 minutes, then pour off the water and peel (when cool enough to handle).
-In a large saucepan, warm another 1 TBS extra virgin olive oil over medium heat.
-Add the following:
1 diced onion
2 cloves of garlic (put through a press)
1 pound ground lamb or beef
-Cook, stirring to prevent sticking, until meat is browned about 5 to 7 minutes.
-Stir in the following:
2 tsp tomato paste
The leaves from ½ bunch parsley or a large handful of basil
2 tsps oregano
1 tsp cinnamon
The peeled tomatoes
¼ tsp sea salt
Freshly ground black pepper
-Simmer, crushing tomatoes with the edge of a spoon, 15 minutes.
-Spread the mixture evenly over the eggplant.
-Heat broiler to high.
-In a small bowl, mix together the following:
1 cup ricotta cheese (at room temperature)
4 ounces feta cheese (at room temperature)
1 egg (at room temperature)
1/8 tsp black pepper
A pinch of sea salt
-Pour mixture over the casserole and spread evenly to the edges.
-Broil until topping is browned in spots, 5 to 10 minutes.