Egyptian Moussaka (North Africa)

• 1 lb eggplant
• 1 lb zucchini
• 1 lb potato
• 1 lb ground beef
• 1 large onion, chopped
• salt and pepper (to taste)
• allspice (to taste)
• parsley, chopped (to taste)
• 1 (6 ounce) can tomato paste
• 2 cups white sauce
• 1 cup water

1. Cut eggplant into rings and boil for short time until soft.
2. Cut zucchini into rings and fry.
3. Cut and fry potatoes.
4. Fry onions.
5. When onions are slightly brown, add meat.
6. Fry until meat is brown. Drain grease.
7. Add parsley, spices and meat, tomato paste and 1 cup water.
8. Make 2 cups of white sauce (your favorite recipe).
9. Layer ingredients in casserole or baking dish infollowing order: potatoes, eggplant, meat mixture, zucchini.
10. Pour white sauce over the top.
11. Bake at 350 degrees until top is bubbly and.
12. browned slightly on top.
13. Bake in 9 x 13-inch pan.

eggplant, zucchini, potato, ground beef, onion, salt, allspice, parsley, tomato paste, white sauce, water

Taken from www.food.com/recipe/egyptian-moussaka-north-africa-232858 (may not work)