Slow-cooked lamb with aubergines

Method

1. Cut the lamb into 5cm chunks. Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. Remove and set aside.
2. Lower the heat and add the rest of the oil with the onion, garlic, cinnamon and cloves. Fry for 5-6 minutes until the onions are soft and beginning to brown. Stir in the nutmeg and paprika and cook for 1 minute more. Return the lamb to the casserole.
3. Turn the heat to medium-high, add the vinegar and cook until it has almost evaporated. Stir in the tomatoes, tomato purée, wine, herbs and some seasoning. Bring back to the boil, turn down the heat, cover and simmer for 1 hour, stirring now and then. Stir in the aubergine and simmer, uncovered, for a further 25-30 minutes.
4. Meanwhile, cook the pasta in a pan of boiling water until al dente. Drain, and serve with the stew.