-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.

-Serve hot.