Greek Moussaka

Slice obergines thinly and soak in salt water for 10 minutes. Fry lightly in olive oil. Grease large straight-sided dish. Spread a layer of meat sauce then a layer of fried obergines into the dish. Then spread a second layer of sauce then a layer potatoes, then the same again if any left. Beat eggs till foaming. Stir some white sauce into eggs then tip back into rest of white sauce. Stir gently and pour over all. Bake in oven for 45 mins at 375F/180C/Gas Mark 5 until quite brown and puffy. Serve with broccoli or spring cabbage or Greek Salad Variations: The obergines can be replaced with potatoes, or even plain potato crisps (potato chips in US). BOLOGNAISE SAUCE 1 chopped red pepper 1 chopped green pepper 1 pound minced beef (uncooked) 1 tin chopped tomatoes 1 onion, chopped tomato puree (1 tablespoon) olive oil oregano salt pepper Fry meat and onions in hot oil. When onions are soft add can of tomatoes and puree to taste. Add chopped pepper. When mixture boils add oregano, salt and pepper to taste. Cook for a further 10 minutes at least. WHITE SAUCE 1 ounce butter 1 tablespoon flour 1/2 pint milk Heat butter in pan till foaming. Add flour. Stir in to a lump 2-3mins. Don't let it go brown. Remove from heat and add a little milk. Beat well and stir over heat until it goes back into a lump. Remove from heat and add milk a little at a time until it is all used up. For moussaka, need to be able to just pour sauce.