Greek Moussaka

Recipe Ingredients

2 tablespoons	30ml	Fresh basil - chopped
1 tablespoon	15ml	Eggplant - cubed (large)
4 tablespoons	60ml	Tomatoes - chopped (large)
2 tablespoons	30ml	Zucchini - chopped (medium)
1 cup	62g / 2.2oz	Onion - chopped
1 cup	146g / 5.1oz	Mushrooms - chopped
1/2 lb	227g / 8oz	Feta cheese - crumbled
1 cup	237ml	Olive oil - maybe more
2 teaspoons	10ml	Cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1 teaspoon	5ml	Oregano - crumbled
1 teaspoon	5ml	Sage - crumbled
2		Garlic - minced
1 cup	237ml	Bechamel sauce
1/2		Bell pepper - chopped
2 teaspoons	10ml	Allspice

Recipe Instructions

Saute all the vegetables, except tomato, with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, 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.

Source:
Woman's Day, Spring Cooking & Entertaining

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