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Afghani Ground Lamb and Eggplant Pasta

DIRECTIONS

Heat the oil in a large, heavy skillet over medium heat and add the eggplant. Sprinkle with salt and pepper. Cook, turning the eggplant often, until it is quite soft, about 7 minutes. Using a slotted spoon, remove the eggplant and set it aside. Add a little more oil to the pan if necessary and add the chopped leeks or onions and carrots. Cover and cook over medium heat until soft, stirring often, about 5 minutes. Put in the lamb or beef, 1 teaspoon salt, 1/2 teaspoon pepper, the garlic and ginger and sauté for 5 minutes, breaking up the lamb with a fork as it browns. Add the water and scrape up any browned bits from the bottom of the pan.
Put the eggplant back in the pan and stir in the chile powder, spices, lemon zest, lemon juice, tomatoes, tomato puree, and 1/4 cup of the yogurt. Bring to a simmer and stir to mix everything well. Cover and cook over low heat for 30 minutes.
Remove the cover and check to see if most of the liquid has been absorbed. If the mixture seems too dry, add a little more water. If it seems too liquid, boil to concentrate slightly. Stir in the cilantro. Skim any fat from the surface and taste for salt and pepper.
Meanwhile, cook the pasta until al dente in lots of salted boiling water. Drain and divide among individual plates. Spoon the eggplant and lamb mixture over the pasta and garnish with a dollop of the remaining yogurt and chopped fresh mint. Serve at once.