GROUND LAMB or BEEF with EGGPLANT

Eggplant is so versatile, I can say we consume at least one every couple of weeks.
Can be made with either ground beef (I use 93% lean)or ground lamb. 
Serves 4.

3/4# ground meat
1 small Onion, diced small
1 clove Garlic, minced
1 Eggplant, peeled and cut into 1" cubes
2-3 Tbsp Sun Dried Tomato pesto, to your taste
8 oz Garbanzo Beans, rinsed
1/4-1/2 Cup Chicken broth
1/2 Tsp EACH:
Cumin, Turmeric, Oregano, Cinnamon
1/4 Tsp EACH:
Nutmeg, Black Pepper, Cayenne, Salt

One hour before serving, cut up the eggplant and toss with 1/2 Tsp Salt. Lay out on a rack for one hour.  (This draws excess moisture from the eggplant). Dry well with paper towels.

In a Dutch oven or heavy skillet with heat on low, brown onion in 1 tsp olive oil until translucent (about 5 minutes). Turn up the heat a little to medium-low and add ground meat breaking it up. "Sweat" the meat at this temperature until it is cooked through.  Add garlic and cook 30 seconds or so. Remove meat from the pan, and set aside.

Add 1-2 Tbsp of olive oil to the empty pan and when it's hot add the eggplant, stirring to coat. Cook it for about 5 minutes or more, tossing frequently till soft. Remove from pan and set aside. To the same pan, add all the spices and the pesto and, stirring constantly, cook for 2-3 minutes.  Return the meat and eggplant to the pan and toss to coat. Add the stock, more or less, so that you have sort of a slightly "wet" mixture, then add the beans and cook until heated through.  Serve with Couscous or gnocci or pasta.