Cut eggplant into quarters and then diagonally into 1/2-inch slices.

Sprinkle eggplant liberally with salt and place in a colander in the sink for at least 20 minutes.

Set aside 1 tablespoon of diced onion for garnish.

In a large skillet, cook the remaining diced onion in olive oil over medium heat until golden brown.

Add the cubed lamb to the skillet and brown on all sides.

Stir in diced tomatoes, tomato paste, turmeric, cinnamon, and nutmeg.

Add enough water to cover the meat and bring to a simmer.

Cover the skillet and let simmer until the meat is tender, about 45 minutes.

Meanwhile, rinse the salted eggplant slices and pat them dry with paper towels.

In a separate hot skillet, brown the eggplant slices on each side using olive oil spray or a small amount of oil.

Once the meat is tender, lay the browned eggplant slices over the meat in the skillet.

Season with salt and pepper to taste.

Cover the skillet and simmer for an additional 10 minutes, or until the eggplant and tomatoes are tender.

While the meat and eggplant are simmering, place the reserved onion in a small pan with a little olive oil and cook until soft.

Add the minced garlic and chopped fresh mint to the pan and cook for 1 minute.

Transfer the meat and eggplant mixture to a serving dish.

Top with the onion, garlic, and mint mixture.

Serve hot with steamed brown basmati rice.