Preheat the oven to 220˚celsius (430˚F).
Line two baking trays with baking paper and spread out the eggplant and zucchini slices on top. Dab with olive oil and bake for 15 minutes. Flip them and dab with a little more olive oil, then bake again for a further 15 minutes. Once they’re done, pull them out and reduce the oven temperature to 180˚C (356˚F).
1 large eggplant, 2 large zucchini
Heat 2 tbsp olive oil in a saucepan over a medium high heat. Add the onion and fry for a few minutes until translucent, then add the beef mince and season with salt and pepper. Cook until the beef has browned and any liquid has reduced.
350 g beef mince, 1 onion, olive oil, salt and pepper
In a separate frying pan, heat another 1-2tbsp olive oil over medium heat and fry the potato slices on both sides until lightly browned.
olive oil, 3 medium potatoes
Add the homemade pasta sauce (or sub with passata, or a can of diced tomatoes + 1 tbsp tomato paste) in with the beef and onion, along with the red wine. Simmer until sauce reduces and thickens.
125 ml red wine, 500 g passata
Assemble the moussaka layers in a large baking dish in the following order: half of the potatoes, half of the meat sauce, eggplant, then remaining potatoes, zucchini and remaining beef sauce. Crumble feta cheese over the top.
50 g feta cheese