Preheat the oven to 200°C.
In a large, ovenproof frying pan, heat the oil over a medium-high heat and brown the lamb mince well. Add the ground cumin, paprika, cinnamon and salt and pepper to taste and stir well. Add the chopped tomatoes and the sugar and mix well.
Remove the mixture from the pan and reserve to one side. Make sure the pan is clean before adding the butter over a medium flame.
Pat the slices of aubergine dry and arrange on the melted butter, overlapping so that they cover the entire base of the pan. Add the reserved lamb mixture on top and make sure that it is level. Turn the heat down low.
Roll the pastry out on a lightly floured surface to 1cm thick and cut into a circle that is slightly larger than the circumference of the pan. Prick all over then lay the pastry carefully on top of the lamb mixture, tucking the sides of the pastry inside the pan. Bake in the oven for 20-25 minutes until golden brown all over.
Remove from the oven and slide a sharp knife around the circumference to loosen the tart. Invert onto a serving plate carefully. Serve with a few sprigs of basil as a garnish.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This recipe is perfect for making in large batches and freezing to use at a later date. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.