Dairy & Egg Free Egyptian Eggplant Musaka’a

Ingredients

• 2 large Eggplant
• 2 medium Potatoes
• 1 medium Green Bell Pepper
• 1 medium Onion
• 4 cloves Garlic
• 1 can Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 0.25 cup Olive Oil
• 1 teaspoon Cumin
• 0.5 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice the eggplant and potatoes into 0.635 cm thick rounds. Dice the bell pepper and onion.
3. 3In a large skillet, heat 2 tablespoons of olive oil. Sauté the eggplant and potatoes in batches until lightly browned. Set aside.
4. 4In the same skillet, heat the remaining olive oil. Sauté the onion and bell pepper until softened. Add minced garlic and cook for 1 minute.
5. 5Stir in crushed tomatoes, tomato paste, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes.
6. 6In a baking dish, layer the eggplant, potatoes, and tomato sauce. Repeat layers until all ingredients are used, ending with a layer of sauce.
7. 7Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, or until the vegetables are tender and the sauce is bubbly.
8. 8Let cool slightly before serving.

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