Directions

1. Slice the eggplant into 1-2cm wide strips, brush with olive oil and place under a hot grill until golden brown. You may need to do this in batches.
2. Heat a splash of oil in a pan on low heat and sauté the onion and garlic for 5 minutes. Place aside.
3. Increase the heat to high and brown the beef in batches with a little sea salt. Return all the meat and onion mixture to the pan, add cinnamon, red wine, tomato paste and tomato passata, stir to combine and bring to the boil. Add the lemon thyme and lemon zest and simmer on low for 20 minutes.