Lebanese Rice with Lamb and Aubergines from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 2 large tomatoes, finely chopped
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 300 g/10½ oz minced lamb
• 100 g/3½ oz/⅔ cup pine nuts
• 1 large aubergine, sliced lengthways into 5mm/¼in-thick strips
• 4 tbsp olive oil, plus extra for brushing
• sea salt
• freshly ground black pepper
• 350 g/12 oz/1¾ cups basmati rice
• ¼ tsp ground allspice
• 5 cm/2 in cinnamon stick