Preheat your oven at 200C° (395F°)

Rinsed the eggplants and slice. Brush both sides with olive oil and put in the oven for the slices to brown. Check status regularly.

Slice thinly the onions and add to it in a warm pan a lemon zest and the crushed garlic.

Mix while browning for 10 minutes, then add the tomato paste, honey, fresh coriander, thyme, salt and pepper. Cook for an extra 10 minutes and put aside.

Brown the diced meat in a pan, then add the entire onion mixture and when hot add the wine. Mix and cook for another 10 minutes.

When ready layer the eggplants in a Tian (traditional terracotta oven dish) below the meat mixture.

Bake in the oven for 30 minutes at 150C° (290F°). Serve the casserole on its own or with a little rice.