Pre-heat the oven to 200 C. In a frying pan, heat the olive oil and add the onions and garlic and saute for three minutes. Add the minced lamb and cook until brown, remove from heat and set aside.
Put the aubergines and courgettes into a roasting tin and roast for 45 minutes in the oven, remove and set aside. Cook the rice in boiling salted water for 12-15 minutes until cooked, drain and set aside to cool. In a bowl, mix together the aubergines and courguettes with the oils, sugar and coriander.
In a casserole dish, line the bottom with half the aubergine mixture. Add the lamb and arrange the rest of the aubergine mixture on top. Make the crumble by mixing the rice, oats, flour and butter together to resemble breadcrumbs and top the casserole dish with this. Place in the oven and bake for twenty minutes before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.