For the sauce:
1 pound ground turkey or beef (hormone and antibiotic free)
2 tablespoons olive oil
1 chopped onion
4 chopped garlic cloves
1 teaspoon each: cinnamon, coriander, allspice, black pepper
2 teaspoons dried oregano
1 cup tomatoes (diced)
1/4 cup red wine
Salt to taste
For the layers:
4 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggplants or 3 zucchini
3 Yukon gold or other yellow potatoes
Prepare the sauce by chopping the onions and sautéeing then in olive oil for 5 minutes or until translucent.
Add the garlic, spices and beef or turkey. At the wine and stir well with a metal spatula until meat is thoroughly cooked.
Add the tomatoes, bring to a boil, reduce to simmer and simmer for 15 or 20 minutes until the sauce is reduced and thick.
Meanwhile, slice the eggplant or zucchini, toss with olive oil and salt, and roast at 415 degrees for 25 minutes. Remove from oven and set aside.
Boil the potatoes, drain three quarters of the boiling water, mix with nutmeg and butter and mash thoroughly with a fork or potato masher. Set aside.