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1
Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 5 minutes.
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2
Add lamb and saute, stirring and breaking up lumps, until no longer pink, about 5 minutes.
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3
Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then saute, stirring, 1 minute.
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4
Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes.
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5
Preheat broiler.
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6
Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl.
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7
Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer.
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8
Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total.
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9
Put oven rack in middle position and preheat oven to 350F.
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10
Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes.
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11
Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain.
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12
Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom.
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13
Spread 3 cups lamb filling over matzos in pan.
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14
Arrange 2 matzos side by side on top, then spread remaining filling over them.
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15
Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil.
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16
Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
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17
Puree remaining 2 cups chopped tomatoes with juice in a blender.
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18
Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute.
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19
Add tomato puree and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
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20
*Available at specialty foods shops and Kalustyan's (800-352-3451).
