Entrees · Vegetarian

Middle Eastern Moussaka


1 large onion cut in medium squares 1 can chickpeas 12 oz
2  Roma tomatoes chopped 1 tsp red chilli powder
1 jalapeno chopped Salt to taste
1 medium egg plant Lime to taste
1 green bell pepper cut in medium squares Water
1 red/yellow bell pepper cut in medium squares  Olive oil
6-7 cloves of garlic
8 oz can tomato sauce


  1. Preheat oven to 400 °F
  2. Cut eggplant in to small chunks and lay them on baking tray lined with aluminum foil
  3. Toss in 3 Tbsp olive oil and Bake for 20 min
  4. Remove tray and fold Aluminum foil over eggplant and seal edges and put aside
  5. In large pot, heat up 2 tbsp olive oil on high and saute onions
  6. Once lightly fried, add bell peppers, garlic, and jalapeno
  7. Fry until onions are light golden brown
  8. Add tomatoes, tomato sauce, salt and chilli powder, and eggplant which should now be soft
  9. Stir and add 6 c water
  10. Bring to boil, cover and let simmer for 1 hour
  11. Add chickpeas and continue cooking until all vegetables are extremely tender
  12. It should have a slight tomato gravy remaining
  13. Add lime juice and additional salt if required.
  14. Serve hot




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