Recipe - Moussaka With Rice

1 cup Rice
1 lg Eggplant
Salt
2 lg Potatoes
14 ounce Can tomatoes
4 Garlic cloves, chopped
1 Onion, chopped
1 pn Pepper
1 cup Olive oil
2 tablespoon Ghee
2 tablespoon Flour
2 One half cup Soya Milk
1 pn Nutmeg
Salt & pepper
1 teaspoon 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 cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini