Cut the eggplants in cubes, salt them and sauté for 5-6 minutes. Drain them and put them in a baking pan. Add the tomato purée, the dill, salt and pepper.
Grate the cheese and sprinkle on top of the vegetables.
Bake the moussaka in a preheated oven at 150C for about 40 minutes.
Serve with yogurt and season with fresh diil.
