It seems impossible that just two weeks ago the mercury pushed past 95F; today I don't think the high temperature will make it to 70.But rather than lament the passing of summer, today was perfect for whipping up a casserole of veggie moussaka. :-)
Here's what you need:
2 Yellow (or red or green) bell peppers, cut into med. chunks
1 Red onion, chopped
2 Medium zucchini, thickly sliced
1 Large eggplant, cut into chunks
Greek yogurt
1 Egg
Olive oil
Feta cheese
Passatta/tinned tomatoes (not puree)
Dried (or fresh) oregano
Black pepper
Preheat the oven on medium flame while chopping the vegetables. Using a couple tablespoons of olive oil in a large saute pan, cook the veggies until soft.
Mix the egg, yogurt (I used one and a half personal serving-sized containers, and crumbled feta (a 2-inch X 3-inch section worked well) in a medium bowl.
To the cooked vegetables, add the passata/tomatoes, breaking up into chunks if using whole, and about two tablespoons of oregano and a generous few twists of the pepper mill. (No salt is required as there is plenty in the feta. Trust me.) Heat for just a couple more minutes, and then take off the flame.
Transfer the vegetables to an ovenproof dish, and spoon the egg-yogurt-feta mixture over the top. Bake at a medium temperature for 20 to 25 minutes, until the topping is well set. Remove from the oven, and let cool for five minutes before serving. Delish!
