Ingredients:

500 gm of minced beef or lamb

3 med or 2 larger potatoes

1 large aubergine

2 med onions

1 can chopped tom's (canned tomatoes)

200 ml of beef stock

2 tbl spoon of tom puree

3)4 t spoon of cinnamon

1t spoon of oregano

salt and pepper

3 tbl spoons of plain flour (bechamel sauce)

3 tbl spoon of butter (bechamel sauce)

1 egg (bechamel sauce)

100 gm grated cheese (bechamel sauce)

salt and pepper (bechamel sauce)

1/2 t spoon of nutmeg (bechamel sauce)

Directions:

1. Slice aubergine (eggplant) into 1cm slices. Fry in olive oil or brush with oil and grill. If you fry pat dry after as they hold the Oil. I have tried putting them straight in and it's fine. It's whether you can be bother.

2. Slice potatoes slightly thinner. They cook off just fine. Brown mince and onions. Add garlic, salt and pepper, cinnamon and oregano. Mix. Add Tom purée. Mix well.

3. Add tinned toms and stock. Mix and cook for 5 to 8 mins.

4. Layer SC with a little meat. Add a layer of potato and aubergine. Cover with meat. Repeat. Make sure you leave enough potato for a good layer at the top for the bechamel to sit on. Make sauce.

5. Melt butter in pan. Add flour and mix into a paste. Then slowly add milk until it's a thinner paste. Add beaten egg, cheese, nutmeg, salt and pepper. Cook off until it's a thicker consistency. Perfect for the moussaka. Once sauce is on top add a small sprinkle of cheese. Not too much. Helps the sauces stay in place.

6. Add a little extra just as o turn it off or put onto warm. It will take 15 mins to melt that cheese. Cook for 8 hours on low. 4 hours on high.

Bon Appetit!