1. Heat a medium saucepan over medium heat and add 2 tablespoons of olive oil. Add the onion and garlic and fry for 5-10 minutes, then add the lamb mince and fry until lightly browned. Add the tomato passata, 1 cup of water, the oregano, cinnamon, salt and sugar. Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Top up with additional water or uncover the saucepan as required to produce a thick meat sauce.

2. Heat the remaining olive oil in a frying pan and fry the eggplant, seasoning well with salt and stirring occasionally, for about 5 minutes until well browned on all sides. Remove from the pan.

3. Place the ricotta in a bowl and stir vigorously with a spoon or small whisk until smooth. To assemble the tacos, warm the tortillas as directed on the packet and top with the lamb mixture, fried eggplant, ricotta, spinach leaves and roasted tomato salsa. Serve with lemon wedges.

Serving suggestion: Roasted tomato salsa

If you like this recipe, try my lamb and feta tacos with mint salsa