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1
Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
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2
Add lamb and saute over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
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3
Add garlic, salt, oregano, cinnamon, sugar, and pepper and saute, stirring, 2 minutes.
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4
Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
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5
Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
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6
Season with salt and pepper.
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7
Sauce can be prepared one day ahead if desired.
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8
Preheat oven to 425u00b0F Make cheese sauce and cook pasta while lamb sauce is simmering:
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9
Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes.
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10
Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
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11
Reduce heat and simmer, whisking occasionally, 5 minutes.
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12
Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
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13
Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
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14
Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
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15
Toss half of pasta with lamb sauce and half with cheese sauce.
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16
Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
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17
Spoon pasta with cheese sauce on top, spreading evenly.
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18
Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes.
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19
Let stand 5 minutes before serving.
