Step 1: Pour 300 milliliters of boiling water over the dried porcini mushrooms. Onions and garlic should be peeled and thinly sliced.

Step 2: Two teaspoons of olive oil should be drizzled into a large casserole pan set over medium-low heat. Add the garlic and onions after one minute of sautéing the cinnamon stick.

Step 3: When the oregano leaves are soft and beginning to brown, add the red wine vinegar cover, and cook for 20 minutes.

Step 4: Cut the aubergines lengthwise into slices that are 1 cm thick, then sear them in batches on a griddle pan.

Step 5: After cleaning, cut the potatoes into slices that are a little about ½ centimeter thick. Put them in the casserole dish with the water from the porcini.

Step 6: Smash the plum tomatoes and combine them with one can of water in the casserole pan. Once tender, simmer, covered, for 50 minutes.

Step 7: Preheat the oven to 200°C/400°F/gas 6.

Step 8: Smoothly blend the soaked mushrooms, milk (or plant-based milk), eggs (or egg replacer), half of the feta cheese, and half of the nutmeg.

Step 9: Add salt and pepper to taste and season half of the tomato sauce. Transfer half of the mixture into a 25 cm by 35 cm baking dish.

Step 10: Spoon 4 tablespoons of the creamy sauce over half of the aubergines that have been layered over the sauce.

Step 11: Sprinkle the leftover feta cheese on top, tent the dish with foil, and bake it for fifty minutes, or until it’s bubbling and browned. Before serving, let it sit for fifteen minutes.