Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
Place the eggplant slices on a baking sheet and spread some of the filling on each.
Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.