Summer Vegetable Moussaka Recipe
Ingredients
450 g/1 lb potatoes, sliced
2 courgettes, sliced
1 aubergine, sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
1 large onion, chopped
4 tomatoes, chopped
30 ml/2 tbsp olive oil
12 black olives, stoned and sliced
30 ml/2 tbsp red wine
5 ml/1 tsp dried mixed herbs
Good pinch of caster sugar
Salt and freshly ground black pepper
150 ml/1/4 pt/2/3 cup plain yoghurt
1 egg, beaten
75 g/3 oz/3/4 cup Cheddar cheese, grated
TO SERVE:
Green salad
Directions
Cook the potatoes in lightly salted, boiling water for about 5 minutes or until just tender.
Drain thoroughly and set aside.
Meanwhile, fry (saute) the prepared vegetables in the olive oil, stirring, for 3 minutes.
Add the olives, wine, herbs, sugar and a little salt and pepper.
Reduce the heat, part cover and simmer for 10 minutes until tender.
Layer the potatoes and vegetable mixture in a 1.5 litre/2 1/2 pt/6 cup ovenproof dish, finishing with a layer of potatoes.
Beat the yoghurt and egg together with a little salt and pepper and stir in the cheese.
Spoon over the potatoes and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 40 minutes until the topping is set and golden brown.
Drain thoroughly and set aside.
Meanwhile, fry (saute) the prepared vegetables in the olive oil, stirring, for 3 minutes.
Add the olives, wine, herbs, sugar and a little salt and pepper.
Reduce the heat, part cover and simmer for 10 minutes until tender.
Layer the potatoes and vegetable mixture in a 1.5 litre/2 1/2 pt/6 cup ovenproof dish, finishing with a layer of potatoes.
Beat the yoghurt and egg together with a little salt and pepper and stir in the cheese.
Spoon over the potatoes and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 40 minutes until the topping is set and golden brown.
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