Cheesy Moussaka Pasta Bake with Pine Nuts

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of hot salted tap water to the boil with the lid on. Set aside a medium baking dish if you don't have an ovenproof frypan.
2. Dice eggplant 2cm and toss on a lined oven tray with oil. Season with salt and roast for about 20 minutes, until tender. Once eggplant has finished roasting, switch oven to high grill.
3. Add pasta to pot of boiling water and cook on high heat for about 12-14 minutes, until just tender. Drain and return to pot with olive oil to prevent sticking.
4. Finely dice onion, grate cheese and set aside separately. In a small bowl, whisk bechamel sauce and milk together, until smooth. Set aside.
5. Heat oil in a medium ovenproof frypan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add Greek spices and cook for 30 seconds, stirring, until fragrant. Add canned tomatoes and salt and cook on high heat for about 4 minutes, until sauce has reduced. Season to taste with salt and pepper.
6. Toss cooked pasta and eggplant through tomato sauce in pan (transfer to baking dish, if using). Drizzle over bechamel sauce and spread out with the back of a spoon. Sprinkle over cheese. Grill on upper oven rack for 3-5 minutes, until golden and bubbling. Sprinkle over pine nuts for the final 1 minute of grill time.
7. Dice cucumber and tomato. Toss together in a medium bowl with vinegar and a pinch of salt. Pick parsley and set aside to serve.
8. Pasta bake topped with parsley. Serve salad on the side.