Title: Moussaka #5
Categories: Entree Greek Meatless
Yield: 4 Servings

2	tb	Fresh chopped Basil
1	lg	Cubed Eggplant
4	lg	Chopped Tomato
2	md	Chopped Zucchini
1	c	Chopped Onion
1	c	Chopped Mushrooms
1/2	lb	Crumbled Feta Cheese
1	c	Olive Oil
2	ts	Cinnamon
1/2	ts	Ground Nutmeg
1	ts	Each crumbled Oregano;
		Sage
2		Cloves minced Garlic
1	c	Bechamel Sauce
1/2		Chopped Bell Pepper
2	ts	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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