Add 2 to 3 tablespoons of ghee (or other healthy cooking fat of your choice) to a large heavy skillet set over medium heat. When the fat is completely melted, add the diced eggplant, salt and pepper and cook stirring often until the eggplant is softened and golden, about 5 to 8 minutes.
Remove the cooked eggplant to a plate, scrape off any bits and pieces that may have adhered to the skillet and then place it back over the heat source; add another tablespoon of ghee, followed by the onion and garlic, and cook until fragrant and softened, about 2 to 3 minutes.
Add the ground lamb and continue cooking until the meat turns completely brown, about 5 to 6 minutes, then add the crushed tomatoes, tahini paste, garam masala and dried oregano and stir well. Throw in reserved eggplant and olives and stir once again, until well combined. Adjust seasoning if needed and simmer for a few minutes, until heated through.
Kill the heat and stir in the fresh tomato and chopped parsley (save a handful of diced tomato to garnish, if desired).