Vegetable Moussaka Recipe
Ingredients
3 medium-sized eggplants (about 1 lb. each)
Salt
Flour
About 1 1/4 cups salad oil or olive oil
3 large onions, chopped
2 tablespoons butter or margarine
1/2 pound ground beef chuck
3 medium-sized tomatoes, peeled and chopped
About 3 large green peppers
Water
About 3 large tomatoes, peeled and cut in thick slices
1/4 cup regular-strength beef broth
Directions
Peel eggplant, if you wish, and cut in crosswise slices that are 3/8 inch thick.
Cut each in half.
Sprinkle lightly with salt; let stand 20 minutes.
Pat slices dry with paper towels.
Dust lightly with flour, shake off excess.
Heat enough oil in a wide frying pan to coat bottom.
Fry eggplant on both sides until very lightly browned and tender, keeping a layer of oil in pan.
Do not crowd slices.
Drain on paper towels.
While eggplant browns, prepare sauce.
Cook onion in butter until soft, stirring occasionally.
Add chuck; crumble and cook until no longer pink.
Add chopped tomatoes and cook rapidly, stirring occasionally until most of the liquid has evaporated.
Season with about 1 teaspoon salt.
Line a shallow 3-quart casserole with the eggplant, overlapping to make all fit.
Spread sauce over eggplant.
Cut peppers in eighths; discard seeds, pith, and stem.
Drop into rapidly boiling water to cover.
Keep heat high, and cook for 2 minutes after boiling resumes.
Drain immediately.
Top casserole with alternating and overlapping rows of pepper chunks and tomato slices.
Sprinkle lightly with salt, and pour beef broth over the vegetables.
Cover and bake in a 375° oven for 25 to 30 minutes.
Cut each in half.
Sprinkle lightly with salt; let stand 20 minutes.
Pat slices dry with paper towels.
Dust lightly with flour, shake off excess.
Heat enough oil in a wide frying pan to coat bottom.
Fry eggplant on both sides until very lightly browned and tender, keeping a layer of oil in pan.
Do not crowd slices.
Drain on paper towels.
While eggplant browns, prepare sauce.
Cook onion in butter until soft, stirring occasionally.
Add chuck; crumble and cook until no longer pink.
Add chopped tomatoes and cook rapidly, stirring occasionally until most of the liquid has evaporated.
Season with about 1 teaspoon salt.
Line a shallow 3-quart casserole with the eggplant, overlapping to make all fit.
Spread sauce over eggplant.
Cut peppers in eighths; discard seeds, pith, and stem.
Drop into rapidly boiling water to cover.
Keep heat high, and cook for 2 minutes after boiling resumes.
Drain immediately.
Top casserole with alternating and overlapping rows of pepper chunks and tomato slices.
Sprinkle lightly with salt, and pour beef broth over the vegetables.
Cover and bake in a 375° oven for 25 to 30 minutes.
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