Place aubergine on a baking tray and place in a pre-heated oven (200 degrees Celsius) for approx 30 minutes or until tender. Once cool enough to handle, peel and dice the flesh.
Meanwhile slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon being careful not to break the skin. Finely chop the pulp, drain and reserve. Sprinkle the insides of tomatoes with a little sugar to take away the acidity and place cut side down on a tray until ready to use.
Heat olive oil in a large frying pan, add onions and garlic and cook till soft.
Add lamb, cinnamon, oregano and tomato puree and cook over a high heat till meat is browned.
Add the reserved aubergine and the tomato pulp and wine, simmer for 3 minutes until thickened, season to taste, add herbs and set aside to cool.
Reduce the oven to 180oc (350oF), fill tomatoes, be careful not to overfill as they will split whilst cooking. Place in a lightly oiled baking pan and top with a little béchamel, top with tomato lid, pour a little water around tomatoes and bake for 30 minutes. Serve with a green salad.