1 large, or 2 small aubergines, cut into 1½–2cm/½–¾in cubes
3 garlic cloves, crushed
350g/12oz small or baby new potatoes
1 onion, finely chopped
690g jar passata
40²µ/1½´Ç³ú plain flour
2 fresh or dried bay leaves (optional)
salt and freshly ground black pepper
1 tsp ground cinnamon
1 tbsp dried oregano
1 tsp sugar
2 tsp vegetable oil, plus 2 tbsp for frying the aubergine
40²µ/1½´Ç³ú butter
1 free-range egg
400ml/14fl oz milk
50²µ/1¾´Ç³ú Parmesan (or extra mature cheddar), finely grated
400g/14oz lamb mince