Vegetable Moussaka

SERVES 8 PREPARATION 30 MINUTES COOKING 1 HOUR, 15 MINUTES

600g kumara, peeled,

thinly sliced 2 eggplants, cut lengthways

into 1cm slices 2 courgettes, cut lengthways

into 1cm slices ¹⁄ cup extra virgin olive oil

³ 1 onion, finely sliced 1 red capsicum, seeded, sliced 2 garlic cloves, crushed 400g can diced tomatoes 2 teaspoons cinnamon 2 teaspoons ground allspice 1 teaspoon dried oregano

1 teaspoon dried thyme Greek-style salad to serve WHITE SAUCE 60g butter, chopped ¼ cup plain flour 3 cups milk 1 cup Greek-style yoghurt 1 cup grated tasty cheese 1 teaspoon ground nutmeg

1. Preheat oven to hot, 200°C. Lightly oil two oven trays and a large, shallow baking dish. 2. Arrange kumara, eggplant

and courgette on trays. Brush with oil and season. Bake for 15-20 minutes.

3. In a large saucepan, heat remaining oil on medium. Sauté onion, capsicum and garlic for 4-5 minutes until lightly golden. Add tomatoes, spices and herbs. Simmer for 15-20 minutes until thickened.

4. WHITE SAUCE. See Basic White Sauce below. Simmer for 3 minutes. Remove from heat. Stir in yoghurt, cheese and nutmeg. Season to taste.

5. Arrange half the kumara, eggplant and courgette in dish. Pour over half the tomato sauce mixture. Pour over half the white sauce. Repeat layers with remaining vegetables and sauces, finishing with white sauce.

6. Bake for 25-30 minutes until bubbling and golden. Serve with salad.

whisk Remove from heat. Gradually in milk until smooth. stirring, Return to heat and cook, until sauce boils and thickens.