Vegetarian Moussaka

Ingredients

• 1 eggplant, sliced
• 1 teaspoon of olive or canola oil
• 1 onion, diced
• 1 teaspoon crushed garlic
• 1⁄2 red capsicum, deseeded and diced
• 2 zucchini, diced
• 6 button mushrooms, diced
• 440 gram can diced tomatoes
• 150 gram tomato paste
• 1 tablespoon Soy sauce
• 1⁄2 teaspoon dried oregano
• 1⁄2 tablespoon dried basil
• 375 gram low-fat ricotta cheese
• 150 milliliter Light Evaporated Milk
• 5 potatoes, sliced and par-cooked (preferably steamed)
• 1⁄4 cup grated low-fat cheese
• 1⁄4 cup sliced sun-dried tomatoes (not in oil)
• green salad to serve
• salt and freshly grounded black pepper

Preparation

• Preheat oven to 180°C (350°F) and grill or barbecue grill plate to medium-high heat.
• Lightly spray eggplant with oil and grill or barbecue, turning once, for 3-5 minutes or until cooked through.
• Set aside.
• Spray a frypan with oil and cook onion, garlic and capsicum over medium heat for 5 minutes or until soft.
• Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt and pepper, then simmer for 15 minutes or until the sauce thickens slightly.
• Combine ricotta cheese and milk in a bowl.
• Cover the base of a lasagne dish with a layer of potato slices, followed by a layer of eggplant, then a layer of vegetable mix.
• Repeat, then top with ricotta cheese mix.
• Sprinkle with grated cheese, then evenly place sun-dried tomatoes on top.
• Bake for 30-40 minutes or until golden brown.
• Serve with bread rolls and salad.