1 can (28 oz/796 ml) plum tomatoes

1 eggplant, cut into 1 x 4-inch (2.5 x 10 cm) sticks

1/3 cup (75 ml) olive oil

1 lb (450 g) lean ground lamb or beef

1 green bell pepper, seeded and cut into strips

1 red bell pepper, seeded and cut into strips

1 onion, cut into thin wedges

1/2 tsp Middle Eastern seven-spice blend (baharat) or garam masala (see note)

1/4 tsp red pepper flakes, or more to taste

1/2 cup (125 ml) plain Greek yogurt

1 pinch dried oregano

Drain the tomatoes in a strainer, keeping the juice. Slice the tomatoes into thick rounds and set aside in the strained juice.

In a large non-stick skillet over high heat, brown the eggplant in 1/4 cup (60 ml) of the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, cook the meat in the remaining oil, breaking it up with a wooden spoon until lightly browned. Add the peppers and onion and continue cooking until the peppers are tender-crisp. Add the tomatoes with the juice, spices and cooked eggplant.

Cover and simmer for 5 minutes or until the vegetables are tender.

Serve in bowls and top with the yogurt. Sprinkle with the oregano.

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