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MEDITERRANEAN MOUSSAKA




Source of Recipe


Tea Cozy


List of Ingredients




2 cups vegetable or vegetarian chicken-style stock
3/4 cup brown rice
2 medium eggplants, unpeeled, cut into 1/2 inch slices
3 Tbsp. olive oil
1/4 c. pine nuts
1 large yellow onion, diced
4 cloves garlic, minced 1 tsp. salt
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/4 tsp. ground cardamom
Freshly ground pepper to taste
2 tsp. fresh lemon juice
1 14-1/2 oz. can crushed tomatoes
1/4 c. Kalamata olives, pitted and sliced

Recipe



Preheat oven to 375°. In a small saucepan over high heat, bring
stock or water to a boil. Stir in rice, reduce heat to medium-low
and cook, covered until liquid is absorbed, about 20 minutes.

Place eggplant slices on a baking sheet lightly coated with cooking
spray or oil, and brush tops with 2 tablespoons olive oil. Bake
until softened and lightly browned, about 20 minutes.

In a medium skilled, add remaining 1 tablespoon olive oil. Add pine
nuts and sauté until golden, about 2 minutes. Add onion, garlic, and
seasonings and sauté until tender, about 5 minutes. Stir in lemon
juice, olives and canned tomatoes and cook until blended, about 2
minutes.

Reduce oven temperature to 350°. In a 9x13 inch baking dish lightly
coated with cooking spray or oil, arrange in layers half of the
rice, half of the eggplant slices and half of the sauce. Repeat the
layers. Cover and bake 30-40 minutes, until bubbly.

Yields 8 servings