Slice the aubergines into rounds about 1 cm thick, lay on kitchen paper and lightly sprinkle with salt.
After about 15 minutes, turn and salt the other side and leave for a further 20 minutes or so.
Meanwhile, prepare the vegetables and then fry the lamb in some of the oil, in a large pan on a medium heat until browned.
Drain any excess fat and set the lamb aside.
Fry the remaining oil, if required and fry the onion first, then add the carrots, celery and finally the pepper.
When these are nicely coloured, return the mince to the pan with the garlic and stir through for 5-10 minutes.
Add the tinned tomatoes, water, purée, cinnamon stick, bay leaf, herbs and spices and stir.
Cover and cook over a medium heat for 15-20 minutes.
While the sauce is cooking, pat the aubergine slices dry with paper towels and fry them in batches in some oil in a non-stick frying pan until lightly browned, then return to some kitchen paper to drain.
After a while, remove the lid from the sauce and continue to cook until you have a fairy dry sauce.
Pre-heat the oven to 200oC.
When the sauce is fairly dry, remove the cinnamon stick and bay leaf and layer the ingredients alternately into a deep sided dish, starting and finishing with a layer of aubergine.
To make the cheese sauce, whisk the egg whites with a fork, whisk or hand blender until relatively stiff and set aside.
In a separate bowl, combine the egg yolks with the soft goats cheese, nutmeg, yoghurt and pepper to form a smooth mixture.
Carefully poor the egg whites into the bowl and gently fold them into the mixture trying to retain some of the fluffy consistency.
Pour the mixture onto the aubergines, sprinkle with the hard goat’s cheese and bake in the hot oven for about 20-30 minutes (or until the soufflé is golden on top).