Minimal Moussaka

olive oil

1 eggplant, halved lengthwise, then sliced

oregano / salt / pepper

olive oil

1/2 onion, roughly chopped

3 garlic cloves, chopped

1 15-oz can tomatoes

basil / nutmeg / bay leaf salt / pepper

1 15-oz can chickpeas, rinsed / drained

1/2 cup grated / crumbled feta

roast seasoned eggplant 25 min @ 450°

saute onions 5 minutes

stir in garlic

add tomatoes & seasoning

simmer 10 minutes

add chickpeas

simmer 10 more minutes

add 1/2 cup water if too dry

oil 9” square pan

ladle in 1/3 of tomato sauce

spread eggplant in a single layer

pour the rest of tomato sauce on top

sprinkle feta over all

bake 30 min @ 350°