Sophia's mother's moussaka

For the tomato sauce, eggplant, zucchini and potatoes

1. Slice the onions and brown them in a small saucepan.
2. FIARFGS tomatoes cut into large cubes and 2 good tablespoons of olive oil, cinnamon, honey, salt and pepper.
3. AOP everything reduce over medium heat for 25 minutes or more, until the meat is ready. We should obtain a sauce, which can be homogenized with ready-made tomato coulis.
4. Cut the eggplants and zucchini into slices (without peeling them), salt generously, and let them drain while the next step takes place.
5. Peel and cut the potatoes into thin slices.
6. Place the potato slices at the bottom of a fairly high, oiled gratin dish.
7. Sprinkle the potatoes with 3 tablespoons of the juice from the simmering tomatoes.
8. Place the potato dish under the grill for 5 to 15 minutes depending on your oven, so that they brown.
9. Now that they have drained, place the eggplant and zucchini slices in the pan over high heat to grill them a little on each side, set aside.

For the meat and béchamel

1. In a saucepan, brown the ground meat in butter over a fairly high heat, add salt and pepper and remove the water released from the meat.
2. Add the tomato-onion sauce, red wine and milk and reduce the heat to very low.
3. Remove the potato dish from the oven and preheat the oven to 200°C.
4. For the béchamel, in a small saucepan over low heat, brown the 20 g of butter. Then add the flour and mix to obtain a homogeneous mixture.
5. Gradually add the milk, stirring constantly, it can take a good 10 minutes, you should obtain a fairly thick sauce.
6. Salt, pepper and grate a little nutmeg. Be careful, it's strong, you only need to use a little bit.

Assembling the moussaka

1. On top of the layer of potatoes, spread half of the minced meat with the tomato, then half of the eggplants, then the other half of the meat, then the other half of the eggplants, a drizzle of olive oil, add slices of mozzarella and finish with béchamel.
2. Place everything in the oven at 200°C and cook for 1 hour. The béchamel should be crispy and golden.