Moussaka

• 1 lb. aubergines, thinly sliced
• Oil for frying
• 2 large onions, thinly sliced

Fry the aubergines in oil for 3-4 minutes; remove and drain well. Fry the onions and garlic in 1 tablespoon of oil until pale golden brown. Add the lamb and cook for about 10 minutes, stirring occasionally. Add the tomatoes and tomato pureé and mix well. Bring to the boil and simmer for 20-25 minutes. Season with salt and pepper. Arrange alternate layers of aubergines and the lamb mixture in a