Recipe - Mock Moussaka

3 Eggplant (baby); 1\4 inch
slices
1 One half Ground beef, lamb, or turkey
1 Large onions; chopped
3 Garlic; minced
SAUCE
2 tablespoon Olive oil
1 Tomatoes; crushed
1 Tomato paste
1/3 cup Black or green olives;
chopped (Kalamata best)
3 tablespoon Fresh basil leaves; chopped
One half cup Fresh Italian parsley
(packed); chopped
One half teaspoon Dried oregano
1 One half teaspoon Sugar
TOPPING
23 ounce feta cheese; crumbled
3 Fresh dill; chopped

To prepare the eggplant, salt both sides of each piece and place in a
colander in a single layer for about 1 hour to drain. Rinse, pat dry, and
set aside

Brown the meat in a medium size skillet over medium heat. Drain off the
fat and liquid and remove the meat to a bowl or plate. Using the same

skillet, cook the onion and garlic, stirring, over medium heat until
softened. To make the sauce, add the rest of the ingredients, except the
feta cheeseand dill, and simmer until hot and slightly thickened, 1520
minutes.

Layer in the slow cooker in this order: sauce, eggplant, meat, sauce,

eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top
of that. Cover, set on low, and cook for 79 hours, or set on high and
cook for 23 hours.

Contributor: Lora Brody Plugged In

Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on Apr
12, 1998