Mostly Edible Easy Peasy

Let us make my life easier. Moussaka I love. But as much as I try, I will never become Greek. So I will never manage to do a real moussaka. I can't even spell it without Googling it out.
This makes for food for 4 people and it will be left for the lunch the day after.

Ingredients 

From the fridge

For the meat sauce
4 onions

4 garlic cloves

2 grated aubergines

600 grams minced lamb meat

2 pieces meat bouillon cubes

8 tablespoons tomato puré

 

For the bechamel sauce
7,5 dl milk

75 gram butter
2 eggs 

300 grams grated cheese

And more
1200 gram waxy potatoes

From the pantry

For the meat sauce
4 tablespoons olive oil
2 teaspoons sugar

2 teaspoon cinnamon

2 teaspoons chili flakes

2 teaspoons salt

1 teaspoon black pepper

800 gram crushed tomatoes

4 dl water from the tab

For the bechamel sauce

75 gram flour

0,5 teaspoon salt

nutmeg

Instructions

For the tomato sauce
Cut onions in small cubes and put in a frying pan with the olive oil.
Grate the aubergines with a household appliance with a grating wheel (the large grating side up) and put it in a bowl.
Grate the garlic with a grater and put it in the bowl with the aubergines.
Add the meat into the same bowl.
Measure the water into a measuring pitcher, grate the bouillon cubes with a grater and put it into the pitcher with the water.
Slice the potatoes thin with a household appliance with the slicing wheel.
Put into the tomato puré, the cinnamon, the sugar, the chili flakes, the salt and the black pepper into another little bowl.
Open the crushed tomatoes so they are ready to go into the saucepan when it is the right point in time.

Fry the onion until the onion is soft.
Add the minced lamb meat, the aubergines and the grated garlic.
Cook until the meat is done.
Add then the tomato puré, the sugar, the cinnamon, the chili flakes, 2 teaspoons of salt, 1 teaspoon of black pepper.
Add the grated bouillon cubes, the water and the crushed tomatoes.
Cook until the water has gone away and remember to mix regularly so it does not burn.

For the bechamel sauce
Melt the butter.
Add salt and flour.
Mix so you have no lumps.
Add the milk and mix until no lumps are present.
If you get lumps, just use a hand blender to mix away the lumps.
Cook up until the sauce is thick and remove from the stove.
Mix in the eggs, the nutmeg and the grated cheese with a beater.

Take a gratin form and do layers of meat sauce and potatoes, starting with the potatoes and finishing with the meat sauce.

Chunk on the reinforced bechamel sauce over the minced meat sauce.

Bake at 210 degrees Celsius for 35 minutes.