moussaka (vegetarian)

• olive oil
• 2 aubergines

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 celery stalk (optional), finely chopped
• 1 tsp dried or 2 tbsp fresh oregano, chopped if fresh
• 100g (cup) soya mince
• 3 tbsp tabasco chipotle sauce
• 2 carrots, chopped into small cubes
• 6 mushrooms, chopped into small cubes
• 1/3 tsp ground cinnamon
• 3 tbsp tomato puree
• 2 x 400g tins chopped tomatoes
• 2 vegetable stock cubes
• sugar, to taste

• 1kg large floury potatoes (e.g. King Edward)
• 100g cheddar, grated
• 250ml cream
• black pepper

 makes 6 portions.

thinly slice the aubergines (0.5cm or less). fry thes slices with a little olive oil on a medium heat until browned on both sides. alternatively brush them with olive oil and grill.

lightly grease a large baking dish with olive oil and line with the cooked aubergines.

pour 1/2l boiling water over the soya mince and leave to soak.

in a pan, heat 2 tbsp olive oil and gently fry the onion and celery for 5 minutes, until sofetened but not browned. add the oregano for the last 2 minutes.

drain the soya mince and squeeze excess water out with an upturned spoon. mix with the tabasco sauce and add to the pan with the mushrooms and carrots. increase the heat and fry for 5-10 minutes, stirring often. the soya mince should brown in places.

add the tomato puree, tinned tomatoes and cinnamon and stir well. crumble the stock cubes or dissolve them in a little boiling water and stir into the sauce. turn the heat down and simmer for 20 minutes, stirring, until thickened.  add sugar to taste.

preheat the oven to 180°C.

peel and slice the potatoes (about 0.5cm) and gently boil in lightly salted water until tender. they will not finish cooking in the oven so they need to be well done at this stage.

pour the sauce over the aubergines and spread the potato slices on top. mix the cream, cheese and black pepper and spread over the potatoes.

bake for 30-40 minutes, until browned on top and bubbling.