A dry rosé wine or retsina are best with this rich dish.
Slice the vegetables and then fry each separately. Heat some more oil and sauté the onion with the minced meat whilst adding the chopped tomatoes, parsley, and seasoning. Simmer for about 20 minutes. Next, arrange a layer of the fried potatoes on the bottom of a baking dish and then add a layer of courgettes on top of this. Next add the minced meat and aubergines. Finally pour over the bechamel sauce and then place the dish in a pre-heated oven for about 45 minutes.