Moussaka eggplant sautee

Ingredients (4 servings)

  • 3 medium size eggplants (about 1.5 lbs total)
  • 1 medium size garlic head
  • 2 large onions (yellow or white)
  • 2 large tomatoes (1.5 lbs)
  • 1 large green peppers
  • 1/2 cup of quality olive oil
  • a dash of cayenne pepper
  • a dash of salt

Preparation Method

  1. Chop the vegetables in chunks as in the photos. The eggplant in cubes of about 1.5 inches, onions cut in length, tomatoes in chunks.
  2. Add the eggplant and onions with the oil and salt to a stew pot and sautee on medium heat for about 5 minutes.
  3. Add the garlic and green peppers to the
  1. ·  pot, mix , lower the heat, and then let simmer for 10 minutes.
  2. ·  Add the tomatoes and cayenne pepper, mix in, close the lid, and let simmer for 20 minutes while mixing the pot every few minutes. The lid has to be closed so the juice doesn’t evaporate as quickly from the tomatoes.
  3.   Once ready, let cool down and serve cold (hence the name) along with pita bread and an optional side of garden veggies such as mint, and green onions.

Butheina Al-Nounou