Vegan Moussaka

• Vegan
• Gluten free

• Produce

  • 1 Eggplant
  • 1 can Garbanzo beans
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Shallot or onion
  • 1/4 tsp Thyme and oregano
  • 2 Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 3/8 cup Olive oil

• Liquids

  • 1/4 cup Water

Found on dreamyleaf.com

Description

Ingredients

• 1 can garbanzo beans, washed and drained
• 1 eggplant
• 1 shallot or onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper
• 1 green bell pepper
• 2 tomatoes
• 2 tbsp tomato paste
• ¼ cup water
• ¼ cup plus 2 tbsp olive oil (separate)
• ¼ tsp thyme and oregano (optional)
• Salt and black pepper as needed

Directions

• Slice the eggplants into approximately 1 inch thick circles
• Brush the eggplants with ¼ cup olive oil and roast them in the oven (preheated to 400F) for 25 minutes
• Chop the rest of the vegetables in the meantime
• Put 2 tbsp of olive oil in a skillet over medium high heat, add the shallots (or onions) and cook for 1 minute
• Add the garlic and the bell peppers, cook for about 2 minutes
• Add the tomatoes, tomato paste, water and the garbanzo beans. Sri and cook for another 5 minutes
• Take the eggplants out of the oven
• In another pan (I used a cast iron an for this), lay one layer of eggplants on the bottom. Cover with the vegetable sauté that you prepared. Lay another layer of eggplants and repeat until you fill the pan
• Cook for 10 minutes over medium low heat