Moussaka

Grate the onion, tomatoes, and garlic separately.

Slice the green bell pepper and cut the eggplant into rings. Season with 2 packs of salt

In a large pan over medium heat, add 1 pack of olive oil, and grill the eggplant and bell pepper on both sides

In a pan of medium size, pour in 2 packs of olive oil. Proceed to sauté the ground meat over high heat until it turns brown. Following this, incorporate the shredded onion and continue stirring for an additional 5 minutes

Add the grated tomatoes, tomato paste, vinegar, 1 pack of sugar, chopped garlic, cumin, coriander, half the quantity of the nutmeg, 1 pack of salt, half of the black pepper, and 2 cups of water then leave it on medium heat for 30 minutes or until the water evaporates and the sauce thickens

In a pot over medium heat, add butter. Then, add the flour and stir for a minute

Add the milk and the remaining quantity of the nutmeg to the pot with 1 pack of salt and the remaining black pepper, whisk until the mixture becomes thick

In a clay pot, place a layer of the béchamel sauce, then put the grilled eggplant and green pepper, then a layer of béchamel, then the minced meat sauce

Pour the remaining béchamel sauce over the ingredients in the clay pot.

Bake the Mousakka for 40 minutes at 180 degrees Celsius.

Serve and enjoy!