Greek Lamb and Eggplant Bake

Another Greek dish. More eggplant. This was fun to make, only I changed the recipe around heaps. I got the recipe from a magazine, only I don't know what magazine, as I just ripped out the recipe, and not the whole page. The recipe called for minced lamb, but I got mini lamb steaks, and diced them, and I added in some zucchini - the more vegies, the better, I say.

This actually took me a few hours to cook, as I only own one saucepan (which isn't very big), and just one small frypan, but it was worth the wait (maybe not the eggplant bits...). I wasn't very keen on the ricotta topping, so if I make this again, I'm omitting the eggplant, and doing something different for the topping, and may actually use lamb mince, instead of lamb chunks. And I will try not to use as much risoni, as I had so much leftover, and had to chuck it out (or get full eating plain risoni before the actual meal was done).