Ingredients (makes 1 Baking dish)

• 500 grams Premium mince
• 500 grams Free range pork mince
• 2 Brown onions
• 2 x 400 gram cans Italian tomatoes
• 1 tablespoon Tomato paste
• 2 Eggplants, cut into thin slices lengthways
• 2 Red capsicums
• 1 teaspoon Sugar
• 1 teaspoon Sea salt
• 1 teaspoon Whole cumin seeds
• 1 Cinnamon quill whole (or 1 teaspoon ground)
• 1 tablespoon Greek oregano (Rigano)
• 4 Garlic cloves, finely chopped
• 2 Cardamom pods
• 2 tablespoons Fresh sage
• 2 Whole cloves
• 2 Bay leaves
• 2 Medium potatoes
• 250 grams Marscapone
• 200 grams Kefalograveria cheese, grated
• 2 tablespoons Cream

Method

1. Cut eggplant into 5mm thick slices. Sprinkle with table salt and leave for 30mins. Rinse off salt with cold water and pat dry with a tea-towel to remove moisture.
2. Meanwhile, cut capsicum vertically along each side so you have four pieces. Grill until blackened. Wrap in foil and leave to steam for 10mins and then remove blackened skin. Roughly chop and set aside.
3. Boil potatoes whole until just cooked and tender. Use a mandolin or knife to slice into thin as slice as possible. Alternatively slice raw and pan fry in olive oil until just softened.
4. Fry eggplant in olive oil and set aside on paper towel to drain off excess oil.
5. Heat large oil saucepan over medium heat. Cook onion and garlic until soft. Add the tomato and chopped capsicum. Season with salt and sugar and leave for 20mins to simmer.
6. While tomatoes are cooking, cook mince until browned all over. Season with salt, add cumin, cinnamon, cloves, bayleaf, oregano, cardamon and whole cloves.
7. Add mince and the sage to the tomato mixture. Cook for around 20-30minutes until most of the liquid has evaporated. Once cooked removed cinnamon (and whole cloves if you can find them). Check for seasoning.
8. Place a small quantity of mince in the base of the dish. Add a layer of potato and then a layer of mince. Repeat with an eggplant layer and another layer of mince. Finish with a final layer of eggplant. Press the ingredients firmly into the dish and smooth the surface with the back of a spoon.
9. Mix the mascarpone with the half grated cheese and good dollop of cream to thin the mixture. Spread over an even layer of mascapone/cheese over the top of the Moussaka. Sprinkle with remaining cheese. You may like to finish off with a swirl a little cream on top of the cheese (optional).
10. Bake around 40mins at 180C until cooked through and cheese has lightly browned. If frozen, cook at least 60mins (30mins covered, 30minutes uncovered)

Notes

This recipe freezes very well.