My Moussaka

• 1 lb. minced cooked lamb - from Sunday's joint
• 1 large onion, finely chopped
• 14 oz.

Fry the aubergine discs in shallow oil until cooked - about 10 minutes.

Remove the aubergines and in the same oil fry the onions until golden. Add the meat, garlic, herbs and tin of tomatoes. Season to taste and cook for 10 minutes on a fast gas until there is not much liquid left.

Tip the meat mix into a shallow oven proof dish and cover with the aubergines. Mask with the bécha