Hurricane Irene blew through New York over the weekend.
We had a leak in our ceiling and some leaves came down, but otherwise it was pretty uneventful for us. The subways were shut down, so it gave us an excuse to cuddle up at home and and do homely things. Like cook. And read George R.R. Martin. And watch TV.
Well, on Saturday night we got lazy and cooked a frozen pizza, sat on the couch and watched movies. On Sunday my three shiny, purple eggplants were looking at me reproachfully, so I made vegetarian moussaka.
It was more time consuming than I thought, but the outcome was deee-lish and we have several portions left to freeze or eat throughout the week. And now that we have a dishwasher, the mess wasn’t so overwhelming either!
4-5 medium sized potatoes, peeled and cut into 1/4′ slices
3 eggplants, cut into 1/3″ slices
2 medium sized zucchini, cut into 1/3″ slices
3 red bell pepper, deseeded and cut into bite sized pieces
2 tblsp. olive oil
1 medium sized yellow onion
2 garlic cloves, finely chopped
1 tblsp. fresh thyme
1 oz. dried mushrooms of your choice, soaked in red wine
1/4 cup raisins
1 28oz. can crushed tomatoes
1 tblsp. tomato paste
salt and fresh pepper
Pre-heat oven to 400 degrees.
Lightly oil 2 half sheet pans or one large sheet pan and arrange the potatoes, eggplants, zucchini and peppers in a single layer. Lightly drizzle with oil and season with salt and pepper. Bake for about 30 mins. or until tender (the potatoes might take longer than the rest of the veggies). Remove from oven and set aside.
Lower oven temperature to 325 degrees.
Drain the mushrooms and chop into bite sized pieces, if necessary.
Heat 1 tblsp. of olive oil in a pot and add onion, garlic, thyme, mushrooms and raisins. When onions become translucent, add the chopped tomatoes and tomato paste. Simmer for at least 15 minutes to thicken the sauce.
Lightly grease a casserole dish. Pour the mushroom sauce into the base of the dish. Arrange the vegetable in overlapping layers.
1 garlic clove, crushed
2 1/2 cups tomato sauce from a jar
1 1/2 cups silken tofu
1/2 cup soy milk
salt and pepper
1 egg (optional)
Mix all the ingredients in a food processor and pour evenly over the vegetables. Bake for 25-30 minutes, or until the top starts to brown slightly. Let cool a few minutes before serving.