Saute diced onion in oil on med high heat for 3-4 minutes, add garlic, turn heat down to med low and saute for 8-10 minutes until onions are tender. Add ground lamb, turn heat up to med-high and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med low heat for 20 minutes.
While eggplant is roasting -make the meat sauce:
Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively you can grill the eggplant.
Pre heat oven to 400 F. Cut eggplant into ¼ inch thick rounds ( no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid ( making it less bitter) Rinse well, pat dry and brush each side with olive oil ( or use spray oil).