200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
200g/7oz pack feta cheese, crumbled
3 tbsp fresh mint, chopped
Brown the mince: Heat the oil in a
large, shallow pan. Toss in the onion and
garlic and fry until soft. Add the mince and
stir fry for 3-4 minutes until browned.
Season and simmer: Tip the tomatoes
into the pan and stir in the tomato purée
and cinnamon, then season generously
with salt and pepper. Leave the mince to
simmer for 20 minutes, adding the
aubergines half way through.
To serve: Sprinkle the crumbled feta and
chopped mint over the mince. Bring the
moussaka to the table as the feta melts
and serve it with a crunchy green salad
and toasted pitta.