We don't eat curry very often, but with the 2002 Zinfandel, things might change. This is a spicy wine and stands up nicely to a spicy curry dish. This isn't an authentic Indian recipe at all, but the flavors all work together and it's great for the occasional curry diner. This is an in-the-oven casserole, easier than meatballs, but don't make it on a very warm day. The curry and the wine will warm you enough, if the kitchen temperatures haven't.

1-pound  ground lamb
1 medium eggplant
1 medium onion, brown
½-cup  parsley, chopped
1-teaspoon salt
1-teaspoon curry
½-teaspoon cumin

Pare the eggplant, chop, and salt with ½ teaspoon salt. Let sit until eggplant weeps, then drain. Combine balance of ingredients with the drained eggplant. Place in oiled 8x8 inch Pyrex, cover with foil, and bake at 350 degrees for 45 minutes. Remove foil and bake 5 to 10 minutes longer to brown.