Moussaka

There are several versions of moussaka - this one is meatless and easy to prepare and delicious. Great for those cooler nights at the end of the summer, when you don't mind running the oven - or you can do a version on the grill.

1 Jersey Fresh eggplant, sliced in rounds, ¼" thick
1 Jersey Fresh green bell pepper, sliced in rings
1 Jersey tomato, sliced
1 Jersey Fresh onion, sliced in rings
olive oil or corn oil

Oven version: First the eggplants need to be fried or baked. To fry, fill a large pan with enough oil to fry eggplants until golden brown. Turn so both sides can brown. To bake, place eggplants on cookie sheet, brush with oil on both sides, and bake until slightly golden. Bake on both sides. If the eggplant is large, they'll have to be done in batches in the frying pan, or use 2 cookie sheets for the oven.

After eggplants are done, place them in the bottom of a large baking dish, covering the bottom. It is okay to overlap and layer the pieces. Next, layer the pepper rings on top of the eggplant. Do the same with the tomato slices on top of the peppers. Then layer the onion rings on top. Cover the baking dish with aluminum foil. Bake in the oven at 350oF for approximately 25 - 35 minutes until peppers and onions are translucent and the juices are boiling.

Grill version: Brush eggplant rings with oil and place right on grill. Grill until slightly burned, not charbroiled. Do both sides. Grill the tomatoes and peppers. Grill the tomatoes and peppers whole until skin is slightly burned. Slice tomatoes and peppers. If tomatoes are too juicy, place them on aluminum foil. Layer eggplants, peppers, tomatoes and onions in baking dish as described above. Cover with aluminum foil and place baking dish on grill and close cover. Cook until onions and peppers are translucent and juices are boiling.

This can be served as is, or with a dollop of plain yogurt. Try eating it the Middleastern way - warm a piece of pita bread right on your stove burner or on the grill. Tear off 2 inch pieces of bread and use the bread to "pinch" bite-size portions of moussaka (letting the bread absorb the juices).