Moussaka is one of those meals that everyone remembers eating on a Greek holiday. It's no surprise really, when you consider that moussaka is healthy filling and delicious! This is a vegetarian version of the lamb classic, which is just as flavoursome and nutritious. In fact it's so tasty that even devout carnivores will enjoy it. As in Greece, it is best served with a side salad and plenty of crusty bread to mop up the juices. The quantities shown in this recipe serve 4, and I would advise that even if you are only planning on feeding 2 you make the full quantity, as it tastes even better on the second night.

Ingredients

• 2 Aubergines, sliced into 1cm slices
• Salt
• 4 cloves Garlic, finely chopped
• 2 Onions, chopped
• 1 Leek, sliced
• 2 Peppers, preferably different colours, chopped
• 400g tin Chopped tomatoes
• 300g Tinned beans (I prefer cannellini or butter beans)
• 3 tbsp Fresh thyme, chopped
• 1 egg,
• 200g Greek yoghurt
• 75g Mature Cheese, grated

Method

1. Arrange the aubergine slices on a plate and salt liberally to remove the bitter juices. leave to stand while preparing the other ingredients.
2. Fry the onion, garlic and leek for 5 minutes, or until the onion is translucent.
3. Add the peppers and fry for a further 5 minutes.
4. Add the tomatoes, beans and thyme to the peppers and simmer for 10  - 15 minutes.
5. Drain the aubergines and wash off the salt.
6. Fry in a little oil until golden brown on each side.
7. Place half the aubergine into the base of a casserole dish and cover with half the tomato mixture.
8. Layer the remaining aubergine and tomato mixture.
9. Whisk the egg, and mix with the yoghurt and half the cheese.
10. Spread the white sauce over the top of the moussaka and sprinkle the remaining grated cheese over the top.
11. Place into an oven at 180 degrees C and cook for 35 - 45 minutes, until the top is browned and bubbling.
12. Serve immediately.