An extremely simple but delicious pasta dish.  The ground lamb was seasoned with cumin, coriander, black pepper and salt.  After forming them into balls and searing them in olive oil (with a crushed garlic and dried chili pepper), I set them aside and cooked the diced eggplant in the remaining oil and deglazed the pan with a little bit of white wine.  As the pasta was close to being slightly firmer than al dente I added the escarole, fava beans (already blanched) and lamb meat balls.  Toss in the pasta with pecorino romano and a little bit of butter and finish with some black pepper and more cheese if desired.