1. Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large frying or saute pan over a medium-high heat. Fry the onion and aubergine with some salt for 5-6 minutes, stirring often, until softening. Add the garlic, mint, sumac, chilli and pine nuts, turn the heat down to medium, and fry for a further couple of minutes, until fragrant.
2. Add the chopped tomatoes and sugar, bring to a simmer and cook for 4-5 minutes until thickened into a rich sauce. Season well.
3. Meanwhile, cook the pasta for 3 minutes less than pack instructions, then drain. Mix the pasta and lamb through the sauce, check the seasoning, then transfer to a large baking dish.
4. Mix the yoghurt with the egg yolks and 2/3 of the parmesan, then season well. Spread it in a thin layer all over the pasta, then scatter over the remaining parmesan. Put the dish on a baking tray and bake in the oven for 20 minutes, until the top is golden and bubbling. Flash it under the grill if you’d like it to be a darker gold colour. Once cooked, serve with a green salad.
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