Vegetarian moussaka

The picture isn't much good - but the moussaka was!  It all started when I looked in the fridge to be met with an aubergine and a red pepper ... and not a right lot else - well, it was that time of the week.

Onion
Olive oil
Garlic
Aubergine
Red pepper
cinnamon
italian seasoning
fennel seeds
cumin seeds
tomato puree
tin of chopped tomatoes
potatoes
butter
GF flour
soya milk
nutmeg
bay leaves
cheddar

1.  Sweat down chopped onion in olive oil, add crushed garlic.
2.  Dice the aubergine and red pepper and add them to the onion.  Now add in some herbs - italian seasoning - and spices - cinnamon, fennel seeds, mustard seeds, a few cumin seeds.
3.  Squeeze in some tomato puree, add a tin of chopped tomatoes, and a tin of water ... simmer.
4.  Slice potatoes into rounds and boil.
5.  Start the bechamel sauce by stirring GF flour into butter in a pan.  When it forms a smooth paste add some soya milk (or regular milk), keep stirring to form a sauce.  Add a bay leaf and a good grating of nutmeg.  Add more milk, and keep stirring, until it looks like a nice, glossy thickish sauce.
6.  Keep checking the aubergine mixture, add more water if its getting too dry.  When the veg are soft it's done.
7.  In an oven dish compile the layers - veg, then white sauce, then a layer of drained potatoes.  Top with a drizzle of olive oil and grated cheese.
8 Pop in the oven for about 25 minutes until the top is golden.
9.  Scoff, received fulsome praise. ... the cinnamon and nutmeg lift it out of the run-a-day.