I don’t know if either a Greek or Italian cook would approve, but I reckon this worked well. A merging of nations if you will. I’ve eaten many a plate of Spaghetti Norma so realise aubergines are no stranger to pasta, but don’t think I’ve seen lamb in the mix.
Some of the ingredients of Moussaka; lamb mince, aubergine, onion, garlic, oregano, tomato puree, red wine (I didn’t have any cinnamon), but served on soft fresh tagliatelle with some grated Parmesan, instead of baked with potatoes & bechamel sauce. While of course proper Moussaka is tremendous, this required a few less dishes to wash up. One to make again I think for a comforting, quick dinner.