Moussaka

Finely chop onion and garlic, color in olive oil, add the cayenne, cumin and oregano and let it fry.

Now mash the minced meat and let it pretty, pour too much fat, extinguish with the tomatoes and let it simmer for 10 minutes under the lid.

Cut the aubergines, fennel and courgettes into cubes, color them separately in some olive oil and season with salt and pepper, set aside.

Peel the potatoes, cut them into fine slices with the mandolin.

If you do not have a mandolin, cook the slices first for 2 minutes in salted water, drain them.

Make the bechamel sauce, let butter, add flour, let it fry and then extinguish with half of the cold milk, beat well until you no longer have lumps, add the rest of the milk and a large part of the cheese, let it simmer for a while, season with pepper and salt and muskatnut.

Make layers of fried vegetables, tomato sauce, potatoes and bechamel sauce.

Finally, the bechamel sauce that you sprinkle with the rest of the grated cheese.

Bake further in the oven for 35 "at 185 °.