Recipe for Greek Moussaka


2 tablespoon fresh basil; chopped
1 each large eggplant; cubed
4 each large tomatoes; chopped
2 each med. zucchini; chopped
1 cup onion; chopped
1 cup mushrooms; chopped
1/2 lb feta cheese; crumbled
1 cup olive oil, maybe more
2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon oregano; crumbled
1 teaspoon sage; crumbled
2 each cloves garlic; minced
1 cup bechamel sauce
1/2 each bell pepper; chopped
2 teaspoon allspice


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.

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