Roasted Vegetable Moussaka Serving Size - 8 Prepared By - DnD Recipe Rating
			1 large eggplant salt 2 medium zucchini, sliced thickly 2 red bell peppers, cored, seeded and chopped coarsely 4 garlic cloves, chopped coarsely 5 tbsp olive oil 1 tbsp chopped fresh thyme (or dried thyme) pepper 2 eggs, beaten 1 1/4 cups authentic Greek yogurt (plain) 14 oz can chopped tomatoes in juice 2 oz authentic Greek feta cheese 2 onions, cut into small wedges
			Cut the eggplant into 1/4" thick slices. Put in a colander standing over a large plate and sprinkle with salt, repeat for each layer. Cover with another plate and place a heavy weight on top for 30 minutes. Rinse the eggplant slices with cold water and pat dry. Put the eggplant, zucchine, onions