Method

Preheat the oven to 180°C. Drizzle half of the oil over the potatoes and eggplant and place on a few trays in one single layer. Season the vegetables with salt and bake in the oven for 15-20 minutes until very soft and golden brown. You may need to do this in batches.

For the sauce heat the remaining oil in a large saute pan and add the onion and garlic. Sweat off and cook until softened, then add the cinnamon sticks, oregano and tomatoes. Using a wooden spoon crush the tomatoes to break up. Bring to the boil then reduce to a simmer, cover and cook for 15 minutes or until thick and rich. Stir through the tuna and remove the cinnamon sticks.

For the béchamel, melt the butter in a saucepan over a low heat. Add the flour and stir quickly to make the roux. Gradually add the milk. Turn the heat to medium-high and continually whisk until the mixture boils and becomes thick. Remove from the heat and stir through the clove, a pinch of salt and half of the cheese until melted.

To assemble, grease a baking dish and place a single layer of cooked potatoes. Pour over the tuna sauce and spread to completely cover the potatoes. Add the eggplant and remaining potatoes and spread over the béchamel. Sprinkle over the remaining cheese and bake in the oven at 180°C for 30-35 minutes until golden on top.

Let the moussaka rest for 5-10 minutes before slicing and serving.