1. Place the aubergines at the bottom of a deep dish, sprinkle them with salt and cover with cold water. Move to the side and leave for 1 hour, then remove them and give them a rinse. Drain them and pat them dry with kitchen towel.
2. Preheat the oven to 120°C. Sprinkle your tomato slices with salt and olive oil, place them in the oven for 1 hour, remove and allow them to cool. 3. Meanwhile, add oil to a saucepan and fry the aubergine slices and bell peppers. Place them on kitchen towel to absorb any excess oil.
4. Add the mince, onion, garlic and spices to the saucepan and sauté over a moderate heat for about 15-20 minutes until brown. In the recipe from A Baghdad Cookbook, coriander, cumin, caraway, cinnamon and ginger are all suggested, so feel free to use these if you wish.
5. Pour in the wine, stirring for two to three minutes while the alcohol evaporates. Next, add the tomato, bay leaf, parsley, salt and pepper with 400 millilitres of water. After about 30 minutes, the sauce should have thickened up.
6. Remove the bay leaf and add the basil, stirring it into the sauce. Take off the heat and preheat the oven to 170°C. Place the aubergines at the bottom of a dish and sprinkle basil over them. 7. Create a layer on top with half of the tomato slices and peppers, and then top this with a layer of the meat mixture. Repeat this so that you have two layers of each.
8. Pour the yoghurt, eggs, salt and pepper into a bowl and whisk until a smooth cream is forms. Add the cheese and mix so that it is dispersed evenly. Then, top your moussaka with a generous layer of the mixture.
9. Scatter a little bit of blackberry on the top if you wish, or spare tomato slices. Bake your moussaka for about 45-50 minutes until it is browned on the surface and then leave it to stand for 20 minutes before serving.