- Heat oil over medium-high heat in a large skillet. Add the eggplant, potatoes, cumin, oregano, and cinnamon. Salt and pepper to taste. Sauté for about 3 minutes. Remove from skillet.
- Sauté the onion and ground beef in the same skillet over medium-high heat until meat is no longer pink.
- Add tomatoes, chick peas, and the reserved eggplant mixture. Reduce heat to low, cover and simmer 15 minutes or until potatoes are tender.
- Garnish with grated cheese just before serving. Serve with a green salad.
For a gourmet version, transfer the casserole to a gratin dish. Top with thick béchamel cheese sauce and broil. Opa!
If you can't find Indian eggplant, you can use another eggplant variety.