Moussaka

Cut the eggplants and zucchinis into thin slices, sprinkle with salt and let stand for 1 hour.

Peel and cut the potatoes into thin slices.

Cook the onion in the olive oil and then add the minced meat. Stir in tomatoes and wine, salt and pepper. Simmer covered for about 30 minutes and remove from heat.

If necessary, you can add a little water.

Fry aubergines, zucchini and potatoes lightly with olive oil, golden brown on each side.

Grease a gratin dish preferably 22 x 32 x 5 cm and line the bottom of the dish with a layer of potatoes.

Add a layer of zucchini, a layer of eggplant and then the minced meat with tomato. Finish with a layer of potatoes.

Cover with bechamel. Add the grated cheese on top.

Cook in medium oven for 45 minutes or until gratin is golden brown.