moussaka

Moussaka!
Mmmm.
The dark sauce: An onion, chopped. A couple of sliced mushrooms. Some diced tomato. A tin of whole tomato; scissored up in the can. Chilli, rosemary, paprika, basil, oregano. Tin of borlotti beans, thoroughly rinsed and drained.
The onion is softened in a little oil & salt, in a saucepan, until translucent. Mushrooms are added first (sizzle, sizzle); then, the rest. It should simmer for a while, while you're making the white sauce.

White sauce: Fetta, crumbled (a vegan could easily use tofu here, with a little extra salt and pepper and perhaps some addtional base notes such as ... more garlic or some smashed cumin); lots of mint, slivered; lots of yogurt, soy milk, leftover cheese that needed using, a couple of slivered olives, and a few tiny pieces of sun-dried tomato that happenned to be left in the fridge. Smashed garlic cloves. Well mixed. Should be creamy.

Eggplant: Sliced into thin sheets. I slice off the skin on both sides (lengthwise) and then continue with thin slices so they end up like roundish sheets. I have been known to make little cuts in the 'rind' of eggplant skin, but as long as the slices are thin this isn't really necessary. About a centimetre thick. No more. Perhaps a little less.

Into an olive oil readied baking dish - a layer of dark sauce, a layer of thin sliced eggplant (aubergine), pepper, white sauce, dark sauce, eggplant layer, white sauce.

180 degrees for an hour.