Add the onions, reduce the heat to low, and cook, stirring, until the onions soften, about 8 minutes. Place the meat over the onions. Add the crushed tomatoes and bring to a boil. Add the wine. As soon as it steams up, add the bay leaves and cinnamon. Season with salt and pepper. Cover, bring to a boil, and reduce the heat to low. Simmer for 1 1/2 hours, until the meat is very tender.

While the meat cooks, preheat the broiler with a rack positioned 8 inches (20 c) from the heat. Brush the eggplants with olive oil, sprinkle with a little salt, and place in an oiled baking pan. Broil, turning once, until soft, about 8 - 10 minutes. Remove and drain on paper towels.

Preheat the oven to 375 F (190 °C). Lightly oil an ovenproof glass or clay baking dish large enough to hold the eggplant and meat slices. Place the eggplant pieces in one layer on the bottom of the prepared baking dish. Place the meat in one layer over the eggplant and sprinkle with the feta. Spread a layer of tomato rounds over the feta. Pour over the skillet juices and sauce, then top with the Graviera. Bake for about 15 to 20 minutes, until the cheeses melt. Remove from the oven and serve.