Adapted from 350 Best Vegan Recipes
by Deb Roussou (Robert Rose, 2012)
Serves 4 to 6
Roussou’s family’s nickname for this delectable combination of vegetables seasoned with fresh oregano is “Mistaken for Moussaka,” as once on a vacation in Greece, her German/ English mother mistook the dish for moussaka. Recreating the dish at home in Santa Cruz, her mother called it moussaka, although it is nothing like the traditional dish. To this day she is not convinced that it is not moussaka, but Roussou says no one complains.
Serve with a huge Greek salad. Opa!
1 large eggplant, peeled and cut into 1½-inch slices
3 teaspoons salt, divided
1 red onion, sliced
8 ounces cremini mushrooms, or zucchini, sliced
1 green bell pepper, sliced
2 tomatoes, sliced
¼ cup olive oil, divided
2 tablespoons chopped fresh Greek oregano, divided
1 teaspoon black pepper, freshly ground
Preheat oven to 350° F. Lightly oil a 13-by-9-inch baking pan.
Arrange eggplant slices in colander, sprinkle with 2 teaspoons salt and set aside to drain for about 20 minutes. Rinse and pat dry.
In prepared pan, layer half each of eggplant, red onion, mushrooms, bell pepper and tomatoes. Drizzle with 2 tablespoons of oil. Sprinkle with 1 tablespoon of oregano and ½ teaspoon each of salt and pepper. Repeat with remaining ingredients.
Bake in preheated oven until vegetables are tender and top is slightly browned with crisp edges, 40–45 minutes. Let stand for 10 minutes before serving.