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Ingredients: 8 Tablespoon(s) olive oil 1 onion; finely chopped 1 1/2 Pound(s) ground lamb 3 clove garlic; minced 456/1049 Ounce(s) salt 1 1/2 Teaspoon(s) ras-el-hanout 1 Teaspoon(s) dried oregano; crumbled 1 Teaspoon(s) dried mint; crumbled 869/10000 Ounce(s) black pepper 87/2000 Ounce(s) cinnamon 2 28 oz can chopped tomatoes; reserve juice 2 Pound(s) eggplant; peeled, 1/3 in slices 6 matzos; about 6 in square 1/4 Teaspoon(s) cayenne 163/1250 Ounce(s) sugar Directions: Make lamb filling:Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) overmoderately high heat until hot but not smoking, then saut onion, stirringoccasionally, until golden, about 5 minutes. Add lamb and saut, stirringand breaking up lumps, until no longer pink, about 5 minutes. Add twothirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout withoregano, mint, pepper, and cinnamon, then saut, stirring, 1 minute.Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoesand juice for sauce) and simmer, uncovered, stirring occasionally, untilslightly thickened, 10 to 12 minutes.Roast eggplant and assemble pie:Preheat broiler.Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in abowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously withoil and arrange as many slices as possible in 1 layer. Broil, in batchesif necessary, 5 to 7 inches from heat, turning slices over as they brown(about halfway through broiling), until tender, 12 to 15 minutes total.Put oven rack in middle position and preheat oven to 350F.Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos areslightly softened but still hold their shape, 1 to 1 1/2 minutes. Letexcess water drip off and transfer matzos to paper towels or kitchen towelsto drain.Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch(3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb fillingover matzos in pan. Arrange 2 matzos side by side on top, then spreadremaining filling over them. Arrange eggplant slices in 1 layer overfilling (overlapping slices slightly if necessary), then arrange remaining2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes,then remove foil and continue to bake until filling is hot, about 10minutes more.Make tomato sauce while pie bakes:Pure remaining 2 cups chopped tomatoeswith juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inchskillet over moderate heat, then cook cayenne, remaining garlic, andremaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlicis golden, about 1 minute. Add tomato pure and sugar and simmer,uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.Cooks' note:Lamb filling and tomato sauce can be made 1 day ahead and cooledcompletely, then chilled separately, covered. Bring to room temperaturebefore using.*Available at specialty foods shops and Kalustyan's (800-352-3451).Contributor: Gourmet April 2004Preparation Time: 1:45
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