Bean Moussaka

Directions

Put beans in a pot with the tomatoes, garlic, onion, 1 teaspoon salt, pepper & sage. Add 2 cup stock & allow to simmer for 10 minutes.

Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside.

Now make the white sauce. In a small pot, gently heat the ghee. Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute.

Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce.

Bake at 375℉ (190℃) for about 30 minutes, or until the crust is golden. Vegetarian.