Recipe

		Roasted Vegetable Moussaka
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

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