Bring a large pot water to a boil, salt it and cook pasta to al dente.
Preheat a large, deep skillet over medium heat with 2 tablespoons EVOO, 2 turns of the pan. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
Peel off half the skin of the eggplant (I leave a little skin on for texture and flavor). Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.