Preheat the oven to 200°C/180°C fan. You will need a deep-sided baking dish approx. 20x30cm.

Toss the sliced aubergines with salt, some black pepper and three-quarters of the olive oil. Place on a large lined baking tray, in a single layer - you will need more than one - and cook for 25 minutes, until tender.

Warm the remaining olive oil in a large frying pan set over a medium-low heat. Add the chopped onion, a pinch of salt and cook for 5-10 minutes, until soft and translucent. Increase the heat to medium-high, add the chopped garlic and lamb and cook for 6-8 minutes, until browned.

Next, add the cinnamon, coriander and tomato puree and cook for 1 minute, until fragrant. Add the lamb stock, tomato passata and a pinch of sugar and bring to the boil. Lower heat and simmer for 20 minutes, until rich and glossy. Season to taste with salt and black pepper.

While the lamb is cooking, warm the cheese sauce according to packet instructions.

To assemble, add half the lamb mixture to the baking dish, followed by half the cooked aubergine. Repeat with the remaining lamb mixture and aubergine. Spread the warmed cheese sauce across the top and cook for 40 minutes, until bubbling and browned. Leave to stand for 10 minutes before serving.