INGREDIENTS
2
bay leaves
1/4 cup
butter
2
cinnamon sticks
2 media
eggplants
1/4 cup
flour
3 cloves
garlic
1/8 tsp
ground cloves
1 lb
ground lamb
2 cups
milk
1 pinch
nutmeg
2 tbsps
olive oil
1 cup
onion
2/3 cup
parmesan cheese
1/4 cup
red wine
6 servings
salt
2 tbsps
tomato paste
2 cups
tomatoes
1 large
canned zucchini