While the eggplants cook, in a large skillet, heat the 1 tablespoon of olive oil. Add the onion and half of the cinnamon, cumin and paprika and cook until soft, about 7 minutes. Add the lamb and cook, breaking up the meat with a wooden spoon, until no pink remains, about 4 minutes. Pour off all but 1 tablespoon of the fat in the skillet. Stir in the tomato paste, half of the parsley and 1 teaspoon of the sugar and season the lamb with salt and pepper.
1 TB olive oil, 1 TB cinnamon, 1 1/2 tsp cumin, 1 1/2 tsp sweet paprika, 1 onion, 1 pound ground lamb, 2 tsp tomato paste, 1/4 cup fresh parsley, 1 TB sugar