How to prepare musaka

Moussaka (Greek μουσακάς; Romanian musaca; Turkish musakka; South Slavic мусака/​musaka; Armenian: Մուսակա; Arabic: musaqqaʿa) is a traditional aubergine (eggplant)-based dish in the Balkans and the Middle East. The word moussaka is of Arabic origin, from mou, "the one that is" and saqqaʿa, "to chill"[1], but came into English via Greek. The Greek version, which is the best-known outside the region, consists of layers of ground (minced) lamb, sliced aubergine, and tomato, topped with a white sauce and baked. Turkish Musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried aubergines, green peppers, tomatoes, onions, and minced meat. It is eaten with Cacık and Pilav. There are also variants with zucchini, carrots and potatoes. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian caponata, and is usually served cold as a mezze dish. The Macedonian, Bulgarian, Serbian, Bosnian and Romanian versions are made with potatoes instead of aubergine. Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West.
http://en.wikipedia.org/wiki/Moussaka