Stove top Moussaka

Arabic Moussaka is cooked in the oven without the béchamel topping of the original Greek dish.

This version is a quick and light way to cook aubergines inspired by the real thing, I prefer it without meat and I add 1 fresh green chilli to it

Ingredients:

1 large onion cut in long slivers

Olive oil

3 large aubergines  OR  2 aubergines and 2 medium potatoes

2-3 cloves garlic sliced

2 tsps mixed spice

Salt and pepper

Tomato paste

3 bay leaves

500 gms ground beef or lamb

1 onion chopped small

1 tsp ground allspice

Directions:

If using meat fry it with the finely chopped onion ,salt, pepper and allspice till cooked and fairly dry.

Wash aubergines and peel  or leave the skin on according to your preference. Cut into medium chunks. Peel potatoes if using and cut into smaller chunks.

In a large pot add some olive oil and soften the onion in it, add garlic and spices and stir around, add vegetables and bay leaves and sauté for a few minutes. Season with salt and pepper.

Add  about 3 tbsps tomato paste and water to come halfway up the vegetables, cover pot and cook on medium heat till vegetables are almost done, adding water during cooking  if it looks dry.

Mix in meat if using, cook on low for 10 more minutes till done, serve with flat bread.