200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
200g/7oz pack feta cheese, crumbled
3 tbsp fresh mint, chopped
Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
Season and simmer: Tip the tomatoes into the pan and stir in the tomato puree and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.
To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.