Heat oil in a large saucepan and cook the onion over medium heat for 3-4 minutes.

Add lamb and cook over high heat, stirring to break up lumps for 5 minutes or until browned.

Stir in the parsley, garlic, oregano, cinnamon, sugar and seasonings and cook for 1-2 minutes.

Add the eggplant and passata, cover and simmer for 30-40 minutes. Remove the lid and cook for a further 10 minutes until reduced slightly

Melt the butter in a saucepan over medium heat, add the flour and nutmeg and cook, stirring, for 1-2 minutes without colouring.

Whisk in the milk and then cook until smooth and thick, whisking continuously. Remove from the heat and whisk in eggs, yogurt and half the parmesan. Season with salt to taste

Combine half of the pasta with the red sauce and spoon into a lightly buttered 5l casserole dish.

Combine the remaining pasta with the white sauce and spread over the lamb. Sprinkle with the remaining cheese. Bake at 200°C for 25-30 minutes or until golden brown