Preheat the oven to 220˚celsius (430˚F).
Line two baking trays with baking paper and layer with eggplant and zucchini slices. Dab with olive oil and bake for 15 minutes. Take them out and flip them over, then dab with a little more olive oil, then bake again for a further 15 minutes. Once they're done, pull them out and turn down the heat to 180˚C (360˚F).
1 large eggplant, 2 large zucchini
Setup a saucepan over a med-high heat and drizzle in 2 tbsp olive oil. Pop in the onion and fry until translucent, then add the beef mince and a pinch of salt and pepper. Cook away until the beef is browned and any liquid is reduced.
350 g beef mince, 1 onion, Olive oil, Salt and pepper
Next you'll need a separate frying pan. Add a splash of olive oil and fry the potato slices on both sides over a medium heat, until they're lightly browned and delicious. Set aside.
Olive oil, 3 medium potatoes
Now it's time to add the homemade pasta sauce or passata with red wine in with the beef and onion and simmer until the saucy reduces nicely.
125 ml red wine, 500 g passata
Now for the fun part. Layer up a large baking dish with half the potatoes, then half the beef sauce, then eggplant, then remaining potatoes, zucchini and finally the rest of the beef sauce.
Crumble the feta cheese over the top.
50 g feta cheese