Turn the oven to 180’C
Sprinkle some salt over the aubergine slices and place on a hot griddle pan, turning until soft and chargrilled.
The peppers are also best off blackened, as this makes it easy to remove the skin. You can do this in 2 ways; either place into the naked flame of your hob, and turn using skewers until blackened; or if you have an electric oven like me just place in under a hot grill and turn until the skin is black. Once the skin is black wash the pepper and you should be able to rub the black skin straight off, leaving a lovely soft juicy pepper.
Cup the pepper into strips
Put the potatoes into a pan of salty water and boil for 15 minutes
To make the mince, fry the onion in some olive oil until softened; add the mince and garlic and stir until the mince has turned brown
Add the wine, vinegar and Worcester sauce and boil for 3 minutes until the meat has soaked up most of the juices.
Add the rest of the ingredients and simmer while you make your white sauce
To make the white sauce pour the milk into a saucepan, leaving a small amount behind which you need to mix with the corn flour to make a paste. Once the milk has started to boil add the corn flour paste and stir continuously until it has thickened.
Once thickened add the crumbled stock cube and mustard and mix in well.
Layer the ingredients in an oven proof dish (the sort you would use for lasagne) by putting half the mince mix on the bottom and laying the aubergine and peppers on top.
Top with the rest of the mince mix and then layer on the potatoes.
Finally pour the white sauce on top, making sure it fills all the potato gaps, and then top with the torn mozzarella and parmesan.
Bake in the oven for 40 minutes and serve with fresh salad or a buttered corn on the cob.