Three large eggplants.

 Mixture of ground meat: half a kilo of finely chopped meat.

 Three tablespoons of corn oil + one large onion, finely chopped.

 Four cloves of crushed garlic.  Four tomatoes, peeled and chopped.

 Two tablespoons of tomato sauce.  A tablespoon of salt.

 ¼ teaspoon of black pepper.  A small spoon of mixed spices.

 1 medium sweet green pepper, diced.  1 medium sweet red pepper, diced

 1 medium sweet yellow pepper, diced.  Two cups of water, corn oil;  To fry the eggplant.

 Preheat the oven to a temperature of 180 ° C, bring a large oven dish.  Peel three black eggplant and cut them into medium-sized cubes.  Bring a deep frying pan and put a sufficient amount of corn oil in it and put it on a high heat until the oil is heated up well.

 * Fry the eggplant cubes and leave them for several minutes until they are cooked, so that they become golden in color from all sides, then take them out and drain well from the oil and put them on blotting paper to get rid of the excess oil, then put half the amount of the fried eggplant cubes in the dish for the oven.

 Peel the onions and chop them finely, mash garlic and prepare two cups of water, peel the tomatoes and chop them into cubes and chop the red, green and yellow peppers into cubes.

 * Bring a wide frying pan and add a small amount of corn oil and add the finely chopped meat over a medium heat.  Keep stirring the meat until its color changes, then add the chopped onion while stirring until the onions soften.  Add the crushed garlic, diced tomatoes, tomato paste, salt, black pepper, mixed spices, green, red and yellow pepper cubes, in addition to the pepper pods.

 * Stir the ingredients together until they are homogeneous, then add two cups of boiling water and leave it for ten minutes on a low heat to simmer.  Add half of the meat with the ingredients over the eggplant cubes, then add the other half of the meat, then cover the oven dish with aluminum foil, then put it in the oven for twenty minutes.

 * Remove the aluminum foil from it after twenty minutes have passed, then put it back in the oven again, and leave it for ten minutes until the surface becomes slightly browned, then remove it from the oven.  Fry the pine nuts and almonds to decorate the moussaka dish.