I had this dish at my Egyptian friend, Hala’s house one evening.  She shared her recipe and I experimentemoussaka ingredientsd with it.  This is my version of the Middle Eastern version…

This versatile stew is great warm or cold and can be served with crusty bread, pitas, rice or pasta.

  • 1 eggplant
  • 1 medium onion
  • 4-5 crushed garlic cloves
  • 2 bell peppers
  • 2 carrots
  • 4-6 oz mushrooms (baby bella)
  • 2 zucchini (or yellow squash)
  • 1 1/2 c diced tomatoes (fresh or canned)
  • 2-3 tablespoons tomato pastecooking moussaka
  • 3 tablespoons sofrito
  • 1/4 c balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 cup water or veggie stock
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 tsp oregano

Cut all vegetables into bite-sized chunks (I cut as I go along).*

Heat olive oil in medium-sized pot (medium-high heat).

Add chopped onion and crushed garlic and cook until onions translucent.

Add eggplant and balsamic vinegar.   Then add 1/4 cup water or veggie stock so it doesn’t stick or dry out 1/4 c.

Add diced tomatoes, sofrito & spices.

Add  carrots and peppers plus 1/2 c of water (or stock) .

Add tablespoon of tomato paste to help thicken and mix well.

Turn down heat and let simmer.

Add chopped zucchini, mushrooms  & remaining liquid and stir.

Continue to simmer for 10-15 minutes to allow flavors to blend together.


*The vegetables that need the least amount of cooking time get added last.


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