Moussaka

Tomato sauce : Blanch and puree the tomatoes. Finely chop the onion and garlic. Saute it in olive oil till translucent. Add the tomato puree and chilli flakes and let it simmer.

Once the tomato mixture starts to thicken add sugar, salt and tomato sauce. Add finely chopped fresh basil leaves and oregano. In case you don't have fresh basil please use dry basil.

Bechamel sauce : Sautee finely chopped onions in butter. Add the bay leaves. Once the onions are translucent add plain flour and fry it. If the mixture looks too dry add some more butter.

Add milk once the flour gets to a crumbly texture while stirring constantly to avoid lumps. Once the mixture is smooth and it thickens add the white pepper powder, salt and thyme. Let it simmer. Adjust the consistency with more milk.

Veggies: While the sauces are simmering wash a small round eggplant and smear a little bit of any cooking oil. Place it on an open flame and let it roast while turning it so that the skin blisters but the pulp is firm inside.

Transfer the roasted egg plant to a bowl with cold water. Peel the skin and cut it into slices.

Thinly slice the onion and saute it in olive oil. Cut capsicum into 1 inch cubes and saute them with the onion. Once the capsicum gets a little soft and sliced mushrooms. Saute till all the veggies are soft.

Preheat oven to 180 C Take an oven proof dish and grease it with a little olive oil. Spread the prepared veggies. Place the slices of eggplant. Add the tomato sauce and then the bechamel. Add crumbled cottage cheese.

Cover with grated cheddar and mozarella. Bake for 25 mins. Rest the dish for 10-15 mins before serving. Serve with garlic buttered toasts