Quick moussaka pots

Method

1. In a large frying pan, heat the olive oil and cook the onions until softened. Add the mince, break it up with a spoon and fry until browned. Stir through the tomato purée and pour over the canned tomatoes, oregano and a splash of water. Bring to a simmer and bubble rapidly for 15 minutes. 
2. Preheat the grill to medium-high. Stir through chargrilled peppers and olives, then spoon between 2 x 350ml ovenproof dishes. Top each with a layer of aubergines slices. 
3. In a bowl, mix Greek yogurt with the egg and spoon over the aubergines, scatter with feta. Pop under the grill for 5 minutes until browned.
4. Scatter with some more oregano leaves, to serve.