Moussaka with Eggplant and Potatoes

Although it may seem like a difficult and heavy meal, if you drain the frying oil and add a small amount of oil to the ground meat you will fry, that weight is reduced by half. At the dinner mousaka if you decide to do buttermilk, tzatziki or yoghurt Don't forget to add. What about pilaf next to it? Pasta? I think if you are stuck macaroni :)
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Ingredients for Eggplant Potato Moussaka Recipe

• 300 gr mince
• 3 medium eggplants
• 2 medium potatoes
• 1 medium onion
• 2-3 cloves of garlic
• 4-5 sweet green peppers
• 3 large tomatoes
• 1 tablespoon margarine or butter Oil (for frying eggplants and potatoes)
• black pepper,salt

Fabrication:

1. Peel and chop the onions. Finely chop the garlic, chop the peppers into small pieces.
2. Grate the tomatoes. Peel the potatoes whole, the eggplants in variegated and cut them all into rounds.
3. Fry the potatoes first, then the eggplants.
4. Take the margarine, chopped onion, pepper and garlic into the pot and fry for 1-2 minutes on medium heat. Then add the minced meat and fry it until it releases its water.
5. When the minced meat has simmered, add salt, pepper and tomatoes and cook, stirring, over medium heat until the tomatoes absorb their juices.
6. Arrange the eggplants and potatoes mixed in the bordeaux. Spread the minced meat that you prepared on it. Bake in an oven preheated to 180 degrees for 10-15 minutes.

Serve hot.