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Greek moussaka

Yield: 4 Servings

Ingredients:

• 2 tb Fresh basil; chopped
• 1 ea Large Eggplant; cubed
• 4 ea Large Tomatoes; chopped
• 2 ea Med. Zucchini; chopped
• 1 c Onion; chopped
• 1 c Mushrooms; chopped
• 1/2 lb Feta Cheese; crumbled
• 1 c Olive Oil maybe more
• 2 ts Cinnamon
• 1/2 ts Ground Nutmeg
• 1 ts Oregano; crumbled
• 1 ts Sage; crumbled
• 2 ea Cloves Garlic; minced
• 1 c Bechamel Sauce
• 1/2 ea Bell Pepper; chopped
• 2 ts Allspice Saute all the vegetables except tomato with garlic in olive oil for
• 10 minutes. (Eggplant will keep soaking up oil

Instructions:

so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs & spices cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour or until bubbly.

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