Mediterranean Pasta Sauce

Lightly brown lamb in a medium non-stick saute pan (do not overcook or make the lamb crisp). Once browned, drain most (leave about a tablespoonful) of the fat and set the meat aside. Add the olive oil to the pan used to saute the lamb and saute the onions and eggplant in it. Add the garlic and allow to incorporate through the eggplant and onions. Add the browned lamb back to the pan. Add both cans of the diced tomatoes (you can use ones that have flavors such as fire-roated tomato, garlic and onion, etc., if preferred), salt, pepper, and oregano. Let simmer on low about 10-15 minutes. Add lemon juice and parsley toward the end of the simmer. Add cheese once you have topped your favorite pasta with the sauce.