Greek Moussaka
Ingredients| 2 tbsp fresh basil, chopped |
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Saute all the vegetables, except tomato, with garlic in olive oil for
10 minutes. (Eggplant will keep soaking up oil, so add it as
necessary to keep veggies from sticking.) Add tomatoes and herbs &
spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into
baking dish and bake at 325F for one hour, or until bubbly.
Servings: 4
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