Aubergine and Mince Meat Pie (Mousaka)

INGREDIENTS (10 Portions)
1 1/2 kilos aubergines
1 medium onion, chopped
1/2 kilo mince meat
1 tablespoon butter
2 - 3 tablespoons vinegar
1 kilo ripe peeled tomatoes, finely chopped
1/2 teaspoon cinnamon
2 tablespoons parsley, finely cut,
olive oil,
salt and pepper to taste
1/4 cup bread crumbs
1/4 cup parmesan or regato cheese

For the Bechamel (white sauce)
4 tablespoons butter
4 tablespoons flour
4 cups warm milk,
2 eggs, beaten
1/2 cup parmesan or regato cheese
1/4 teaspoon powdered cloves (optional)
1/4 teaspoon cinnamon (optional)

PREPARATION
Slice the aubergines 2cm thick, sprinkle with salt and leave for approximately half an hour. Then rinse off the salt, drain thoroughly and fry lightly in hot oil. Set aside. In a deep frying pan braise the onions and the mince meat in the butter (add more butter if necessary). When the mince meat is browned pour in the vinegar, stirring constantly. Add the tomatoes and boil until the liquid has evaporated then add the cinnamon and the parsley. Salt and pepper to taste.

To make the bechamel melt the butter in a saucepan and stir in the flour until the mixture blends together. Remove from the heat and gradually add the warm milk mixing constantly to avoid the sauce from becoming lumpy, preferably with a whisk. Put the saucepan back on the stove at a medium heat and stir as the sauce thickens. Put aside to cool. Finally add the eggs, the spices and the cheese.

In a 28 X 40cm baking pan put a layer of aubergines, the mince meat and another layer of aubergines. Pour the bechamel on top and sprinkle with the remaining cheese and some bread crumbs. Place a few pieces of butter on top and bake in a moderate oven for one hour. Let the Mousaka cool off a little before cutting into squares.

You may replace the vinegar with white wine (1/2 cup) and use potatoes (finely sliced and fried) instead of aubergines.