For the minced meat: Soak dried fruit in warm water for 30 minutes and then drain them. Heat 1 tbsp of olive oil in a saucepan over high heat. Add the pork, cinnamon, ginger, allspice, cayenne pepper, salt and pepper. Stir until the meat is fried and lightly browned (about 5 minutes). Drain excess fat from mince. Return the pan to the stove and put the remaining 3 tbsp olive oil to be heated. Add the onion and pepper and cook until tender (about 5 minutes). Add the chilli and garlic and cook for 1 minute. Add the tomato paste and cook 1 minute more. Return the mince to the pan, add the wine and cook, stirring occasionally until the wine has almost evaporated (about 5 minutes). Add tomato puree and French grapes (raisins) and bring to a boil. Reduce heat to medium and simmer until thickened (about 30 minutes). Add the parsley and oregano and season with salt and pepper and honey, if necessary (if the tomatoes are very sour). Remove from heat. For the eggplant: Heat the oil on medium-high heat. Sprinkle eggplant with salt and pepper on both sides and fry until golden brown. Leave on paper towels to drain. For the bechamel sauce: Melt the butter in medium saucepan on medium heat. Add flour, stirring constantly with a wire whisk until the mixture turns white and become smooth (about 2 minutes). Add the milk and bay leaf, always stirring constantly, until mixture thickens. Season with salt, pepper and nutmeg and discard bay leaf. Allow the sauce to cool for 5 minutes. Mix egg yolks, goat feta cheese and lemon zest in a bowl well and add to the sauce beshameleniya. Stir until the mixture becomes smooth. Order: Preheat oven to 200C degrees. Greased 3-liter pan well with butter. Arrange half of the eggplant into 1 line and cover with half the meat sauce. Arrange remaining eggplant and then the remaining meat. Pour the béchamel and smooth. Sprinkle with the feta cheese and bake until browned (about 45 to 50 minutes). Optional, garnish with chopped parsley. Leave to cool for at least 20 minutes before serving.