Moussaka

So rich and delicious. This is a perfect winter food.

1 chopped onion
500g (1lb) minced lamb (or beef)
1 teaspoon allspice
1/2 teaspoon dried rosemary
4 cloves garlic, crushed
1 large can tomatoes
1/2 cup red wine
1 teaspoon chili sauce (or chili flakes)
1 tablespoon chicken stock

1 large eggplant

1 tablespoon butter or margarine
3 tablespoons cornflour (corn starch)
2 cups milk
grated cheddar (or monterey jack) cheese

Slice the eggplant into 1cm rounds. Sprinkle salt over it and leave for 15-20 mins. Repeat on other side of slices. Meanwhile, cook the onion, garlic and meat in a large pan over medium heat until meat is browned and onion is transparent. Add rosemary, allspice, chili and red wine. Roughly chop tomatoes in can and add to meat, along with stock. Season with salt and pepper, reduce heat and simmer, uncovered, for 20-30 mins, or until slightly reduced.
Preheat oven to 180oC (350oF). In a small saucepan, melt the butter over low heat. Add the corn starch and stir to combine thoroughly. Gradually add the milk, mixing the paste to a smooth sauce. Finally, add a couple of handfuls of cheese and stir through. Season with salt and pepper.
Rinse and dry eggplant slices. Place meat mixture in a large casserole dish and lay eggplant slices over the top. Cover the eggplant layer with the cheese sauce and bake for ~40 mins.