I think this dish is called Vegetable Moussaka because it uses a lot of aubergines! Never mind... it is really delicious regardless of whether it tastes like a moussaka or not.
Ingredients
500 g (1 lb) potatoes, sliced
2 aubergines, sliced
3 courgettes, sliced
300 g (10 oz) grated cheese
2 tbsp breadcrumbs
For the tomato sauce
400 g (14 oz) tin of tomatoes
1 medium onion, finely chopped
1 tsp garlic paste (or 1 crushed garlic clove)
½ cup chopped parsley
½ tsp nutmeg
½ cup olive oil
Instructions
Place layers of aubergine in a colander and sprinkle each layer with salt. Allow to stand for 30 minutes to allow the bitter juices to be drawn out.
Dry the aubergine slices with some kitchen paper.
Heat the oil in a pan and add the onions, tomatoes, nutmeg and garlic paste. Bring to the boil and simmer gently for 10 minutes.
Turn the heat off the sauce and stir in the parsley.
Place the breadcrumbs in the bottom of a casserole dish. Add a layer of potatoes followed by a layer of aubergine.
Sprinkle on a layer of grated cheese, then make alternate layers of courgette and aubergine.
Add a layer of potato, then pour on the tomato sauce. Finish with a layer of grated cheese.
Pour 200 ml (7 fl oz) of water carefully down the inside of the dish. Bake in an oven at 200°C for 1 hour or until the topping is crisp and golden.
Titli's Tips
If you don’t like your topping so crispy, you can cover the casserole dish with a lid or aluminium foil during part of all of the baking.
