VEGETABLE MOUSSAKA

SERVES 8 PREP 30 MINS COOK 1 HOUR 15 MINS PER SERVE 1805kj COST $$$

600g kumara, peeled, thinly sliced 2 eggplants, 1cm slices lengthways 2 zucchini, 1cm slices lengthways ⅓ cup extra-virgin olive oil 1 onion, finely sliced 1 red capsicum, seeded, sliced 2 garlic cloves, crushed 400g can diced tomatoes 2 tsp cinnamon 2 tsp ground allspice 1 tsp dried oregano 1 tsp 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 tsp 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 zucchini on trays. Brush with oil and season. Bake 15-20 mins. 3 In a large saucepan, heat remaining oil on medium. Saute onion, capsicum and garlic 4-5 mins until lightly golden. Add tomatoes, spices and herbs. Simmer 15-20 mins until thickened. 4 WHITE SAUCE Meanwhile, make white sauce – see “How to make a basic white sauce” below. Simmer 3 mins. Remove from heat. Stir in yoghurt, cheese and nutmeg. Season to taste. 5 Arrange half kumara, eggplant and zucchini in dish. Pour over half tomato sauce mixture. Pour over half white sauce. Repeat layers with remaining vegetables and sauces, finishing with white sauce. 6 Bake 25-30 mins until bubbling and golden. Serve with salad.