• Preheat your oven to 375 degrees Fahrenheit and prepare a large 9-inch by 13-inch pan (or equivalent) by greasing it with a little bit of olive oil or cooking spray. Set aside.
• Heat a large pot over medium high heat and add the olive oil and butter.
• When the pan is heated and the butter has melted add the onion, garlic and spices, cooking until the onion is soft and translucent (about 3-4 minutes).
• Add the tomato paste and the wine and continue to stir, cooking until most of the liquid from the wine cooks off.
• Add the diced tomatoes and salt and pepper, and stir well. Let the sauce cook well over medium high heat (stirring often) for about 20 minutes until it reaches a jam-like consistency. If your canned diced tomatoes are very watery it's a good idea to strain them a little bit before adding to the pot.
• While the sauce cooks down, heat a large skillet over high heat.
• Brush the eggplant slices with olive oil on both sides and fry them in the hot skillet for about one minute or so per side, until they darken in colour. Remove them to a plate after frying and set aside.

Assembly and Baking:

• Once the sauce has cooked down and the eggplant slices have been fried, layer some of the eggplant slices in the bottom of the prepared baking dish and top with a layer of sauce, then some mozzarella and parmesan cheese. You'll have enough for about 4 layers (depending on the size and dimensions of your baking dish), so use 1/4 of each component in each layer. Layer the ingredients in this order: eggplant slices, then sauce, then cheese, etc.
• Top the final layer of sauce with the remaining cheese.
• Bake at 375 degrees Fahrenheit for about 35-40 minutes until the cheese on top is golden brown and the sauce is bubbly.
• Let sit for about 5-7 minutes before slicing and serving.