Greek Moussaka

• 2 tablespoons fresh basil chopped
• 1 eggplant large, cubed
• 4 tomatoes large, chopped
• 2 zucchini mediums, chopped
• 1 cup onion chopped
• 1 cup mushrooms chopped
• 1/2 pound feta cheese crumbled
• 1 cup olive oil maybe more
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon oregano crumbled
• 1 teaspoon sage crumbled
• 2 cloves garlic minced
• 1 cup bechamel sauce
• 1/2 bell pepper chopped
• 2 teaspoons allspice

1. Saute all the vegetables, except tomato, with garlic in olive oil for 10 minutes.
2. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.)
3. Add tomatoes and herbs & spices, cook 5 minutes more.
4. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour, or until bubbly.

fresh basil, eggplant large, tomatoes, zucchini, onion, mushrooms, feta cheese, olive oil, cinnamon, ground nutmeg, oregano, sage, garlic, bechamel sauce, bell pepper, allspice

Taken from www.yummly.com/recipe/Greek-Moussaka-1658624 (may not work)