Greek Style Eggplant Pasta (Moussaka Pasta) 

Ingredients:

8 ounces pasta (gluten-free if needed)
1 tablespoon olive oil
1 medium eggplant, cut into 1-inch pieces
1 pound ground lean lamb (or beef)
1 onion, diced
4 cloves garlic, chopped
1 teaspoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon allspice (optional)
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can pureed tomatoes (or marinara sauce)
Salt and pepper to taste
1 tablespoon parsley (and/or mint, basil), chopped
Instructions:

Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Eggplant:
In a large skillet, heat the olive oil over medium heat.
Add the eggplant pieces and sauté until they are tender and slightly browned, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
Cook the Meat:
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
Add the ground lamb (or beef) and cook until browned, breaking it apart with a spatula.
Add Garlic and Spices:
Stir in the chopped garlic, dried thyme, dried oregano, cinnamon, and allspice (if using). Cook for another minute until fragrant.
Combine Ingredients:
Add the diced tomatoes and pureed tomatoes (or marinara sauce) to the skillet.
Return the sautéed eggplant to the skillet and stir to combine.
Season with salt and pepper to taste. Let it simmer for about 5-10 minutes to allow the flavors to meld.
Mix with Pasta:
Add the cooked pasta to the skillet and toss everything together until well combined.
Serve:
Garnish with chopped parsley (and/or mint, basil) before serving. Enjoy this hearty and flavorful dish!