1. For the mince: Heat oil in a deep saucepan. Add the onion and garlic. Sauté until softened. 2. Add the carrots and celery. Fry for an extra few minutes. Add the mince and cook until slightly browned and no longer pink. 3. Carefully pour in the wine and briefly cook until most of the liquid evaporates. 4. Add the spices, tomato, paste, chutney and herbs, stirring to break up the ingredients. 5. Cover and cook for 30 minutes, stirring occasionally. 6. Remove the lid and adjust the seasoning with salt and pepper. Allow to cook, uncovered, for a further 10 minutes. 7. In a deep oven dish, spread half of the mince on the bottom. Layer the cooked brinjals to cover the mince. Top the brinjal-layer off with the remaining mince and smooth over. 8. For the topping: In a mixing bowl, beat together the eggs and cornflour. Add the yoghurt and half of the cheese. Season with salt and pepper. Pour over the meat mixture and spread evenly. 9. Sprinkle with the rest of the cheese and gently press bay leaves onto the topping. 10. Bake for 50 minutes until cheese is bubbling and golden. 11. Allow moussaka to set for 10 minutes before cutting into squares. 12. Garnish with extra chopped parsley and serve warm with salad and fresh homemade bread on the side.