Title: Moussaka with Rice
Categories: Ethnic Vegetarian Rice
Yield: 4 Servings

1	c	Rice
1	lg	Eggplant
		Salt
2	lg	Potatoes
14	oz	Can tomatoes
4		Garlic cloves, chopped
1		Onion, chopped
1	pn	Pepper
1	c	Olive oil
2	tb	Ghee
2	tb	Flour
2 1/2	c	Soya Milk
1	pn	Nutmeg
		Salt & pepper
1	ts	Allspice

Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed.

Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way.

Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside.

Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

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