Heat a tablespoon of olive oil in a large pan and add in the lamb. Sprinkle over the cinnamon, ginger, allspice and cayenne. Fry on a medium to high heat, breaking the meat up until it has completely browned.

Strain the meat over a bowl and reserve, discarding any liquid. Return the pan to the heat, add two tablespoons of oil and add the onion and chopped pepper. Cook until soft.

Add the garlic, cook for a further minute, and then add the tomato paste. Return the lamb to the pan, pour in the wine and simmer, stirring occasionally, until the wine has almost completely evaporated.

Add the tinned tomatoes and simmer for about 30 minutes until thickened. Stir in the parsley, oregano and honey. Season with salt and pepper, then remove from the heat.

To prepare the aubergine, add a generous amount of olive oil to a large, shallow pan. Season the slices on both sides with salt and pepper, and then fry in batches until soft and light brown. Transfer to paper towels to drain.

For the béchamel sauce, melt the butter in a medium pan. Stir in the flour and cook for a few seconds until pale and bubbling. Gradually whisk in the milk and simmer for about five minutes until thick and smooth. Season with salt, pepper and a grating of nutmeg.

Remove the pan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with cling wrap to prevent a skin forming.

To assemble the dish, preheat the oven to 350°F (175°C). Arrange half the aubergine slices in an ovenproof dish, then spoon over half the meat sauce. Top the sauce with the remaining aubergine slices, and then the remaining meat sauce. Pour the béchamel over the top of the meat sauce and spread evenly. Bake for 45 to 50 minutes until golden and bubbling.