Deconstructed beef moussaka with aubergine, red pepper and yoghurt dressing

Serves 2

Ingredients:

50g Onion, diced
2 Garlic cloves, finely chopped
300g Beef mince
2 Tomatoes, de-seeded and diced
3ml Cinnamon
200ml Beef stock, diluted with boiled water
8g Parsley, finely chopped
200g Aubergine, thinly sliced lengthways
1 Red pepper, de-seeded and quartered
100ml Greek yoghurt
Water
Olive oil and cooking oil
Salt and pepper

Method:

1. Heat oven to 200 degrees and boil kettle. Prep your ingredients as listed and dilute stock granules with boiled water from the kettle. Prepare a greased or tinfoil lined baking tray. 
2. Place peppers and aubergine slices on baking tray. Drizzle generously with olive oil and season well. Toss well, until evenly coated. Place in the oven for 18-25 minutes, until both vegetables are cooked through and turning golden. Keep checking that they are not catching and give them a shift every so often. 
3. Heat a saucepan with a drizzle of cooking oil over a medium-high heat. When hot, add the beef mince and cinnamon. Allow the beef mince to brown for 3-5 minutes, breaking it up with your cooking utensil as it cooks. When golden, turn down the heat slightly and add onion and garlic. Cook for a further 3-5 minutes until the onion has softened. Stir occasionally. 
4. Add tomato and beef stock. Simmer until the liquid has reduced by two thirds, about 6-8 minutes, stirring occasionally. Remove from heat, stir in a third of parsley and season to taste.
5. Mix yoghurt with the remainder of your parsley and season to taste. 
6. Remove the aubergines and peppers from the oven when ready. To serve: construct a stack by placing some aubergine and red pepper at the base, then top with a spoon of mince. Repeat this process until the ingredients are finished, finishing with yoghurt.