1. Peel the vegetables and cut them into long slices. Salt the eggplants to draw out their moisture. Heat plenty of seed oil in a pan and fry the vegetables. Remove them onto kitchen paper to drain. If you prefer, you can bake the vegetables in the oven instead.
2. Meanwhile, heat the olive oil in a pan and sauté the onion. Then, add the mince and when it turns pale, pour in the wine. Let the alcohol evaporate and add the grated tomatoes. Stir and add the cinnamon, pepper, cloves, stock cube, salt, and parsley. Turn off the heat.
3. In a small pot, layer the potatoes, zucchini, and eggplants. Place half of the mince on top and layer the rest of the vegetables over that. Top with the remaining mince and finish with potatoes. Add a little water, cover the pot, and simmer on low heat until the dish thickens nicely.
