Vegan Moussaka

Vegan Moussaka

1 large eggplant
4 medium sized potatoes

Napoli:
1 large onion minced
4 large cloves garlic crushed
1 tsp chilli powder
3 tbsp minced fresh hard herbs (rosemary and thyme are good)
1/3 cup red wine
1 can of Diced tomatoes
3 tbsp tomato paste
salt n pepa

Chickpea puree:
2 cups cooked chickpeas
zest and juice of 1 lemon
2 cloves garlic
1 cup fresh parsley
1/2 cup water (approx)
salt n pepa

cut potato and eggplant into 1cm rounds and grill until browned on both sides
set aside
napoli:
fry onions and add ingredients in sequence, simmer until sauce is thick (you know what to do)
puree:
put all ingredients in a food processor add water as required to make a thin paste.
(think of this like a cross between humous and parsley pesto, this is my vegan answer to béchamel sauce)

alternate layers of grilled vegies and napoli with the chickpea puree in a ceramic casserole dish until you're out of ingredients.
bake for 40 minutes in a moderate oven. (finish with a layer of puree and sprinkle with paprika)

serve with sourdough garlic bread, green salad and a glass of pinot.