Recipe - Vegetable Moussaka

Vegetable Moussaka

This is a classic Mediterranean dish that is basically a ratatouille with a yogurt sauce.  It's easy to make but takes a while to bake.  It is full of flavor and great for a cold day.  I would say it is a healthy dish because it is mostly vegetables and yogurt. 

1 eggplant cut in thick slices and quartered
2 zucchini cut in thick slices
1 large onion cut in thin wedges
1 red bell pepper cut in slices
3 minced cloves of garlic
olive oil to coat a pan
1/2 tsp dried thyme
salt and pepper
2 beaten eggs
10 oz plain greek yogurt
14 oz can chopped tomatoes in juice
2 oz feta cheese

Preheat oven to 350 degrees.  Coat a large skillet with olive oil and cook eggplant, zucchini, onion, bell pepper and garlic until browned and onions are translucent.  Add thyme and salt and pepper to taste.  Meanwhile, combine eggs and yogurt and season with salt and pepper.  In a casserole pan, layer half the vegetable mixture on the bottom of the dish.  Pour the tomatoes and juice over the vegetables and then cover with the remaining vegetables.  Cover the vegetable mixture with the yogurt mixture and sprinkle with feta.  Bake for 45-60 minutes until yogurt sets and cheese browns.  Let stand 10 min before serving.  Serves 4-6.