I had a few aubergines that needed using up so decided to make a moussaka. The dish took quite a long time to prepare so is not something I will be making on a regular basis but the end result was really tasty. This one was made from a Delia recipe. Basically you need to slice a couple of aubergines into thin rounds, cover these with salt and leave them to sit for about 30 minutes. In the meantime fry one onion and 2 cloves of garlic. Add your mince and fry until brown, moussaka is usually made with lamb mince, but I used beef mince for this one. Add a cup of red wine, 2 spoons of tomato puree, a teaspoon of cinnamon and oregano and seasoning. Simmer for about 20 minutes or until all the liquid is gone. Then in another frying pan, fry the aubergines in batches in a little olive oil until they are golden brown. Drain them on kitchen paper to remove some of the oil. Then arrange some aubergines in your dish and put a layer of mince on top. Keep putting alternate layers of mince mixture and aubergines until you have run out of mixture. The topping is made from a white sauce and egg. Melt a couple of spoons of butter in a pan, add flour and gradually add a pint of milk, seasoning and a bit of nutmeg. Add about a cup of shredded cheese and keep stirring until it thickens. Take off the heat and cool the mixture. Whisk in 2 eggs and pour over top of your mince and aubergines. The cook in the oven for about an hour on 180. In all this took a good 2 hours to prepare and another hour to cook.