Preheat your oven to 400°F (200°C). Toss the eggplant cubes in olive oil and roast for about 20 minutes until golden and soft.

In a large pot, heat remaining olive oil over medium-high heat. Add lamb, season with salt and pepper, and brown for 5-7 minutes. Remove and set aside.

In the same pot, reduce heat to medium. Sauté diced onion for about 5 minutes until translucent, then add minced garlic and cook for 1-2 minutes.

Return browned lamb to the pot and mix in tomato paste, canned tomatoes, red wine, stock, bay leaf, thyme, cinnamon, allspice, nutmeg, and pepper. Stir thoroughly.

Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours until lamb is tender, or transfer to a slow cooker for 4-8 hours on low.

Gently fold in roasted eggplant about 15 minutes before serving. Remove bay leaf before serving.

Garnish with chopped parsley and serve hot with pita bread or over rice.