LAMB AND EGGPLANT (AUBERGINE) PASTITSIO

Steps:

• Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
• Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
• Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
• Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
• Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
• Season with salt and pepper.
• Sauce can be prepared one day ahead if desired.
• Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering:.
• Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes.
• Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
• Reduce heat and simmer, whisking occasionally, 5 minutes.
• Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
• Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
• Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
• Toss half of pasta with lamb sauce and half with cheese sauce.
• Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
• Spoon pasta with cheese sauce on top, spreading evenly.
• Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes.
• Let stand 5 minutes before serving.