MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetarian Moussaka
 Categories: Casserole, Greek, Vegetarian
      Yield: 6 Servings
 
      9 md Potatoes
      4 tb Oil; for potatoes
      1 ts Rosemary
           Salt; to taste
           Black pepper;
           - freshly milled, to taste
      1 lg Eggplant; sliced
      5 tb Oil; for eggplant
      1 ts Paprika
      1 ts Ground coriander
      1 ts Oregano
      1 md White cabbage (4-1/2")
      6 c  Milk
    3/4 ts Nutmeg
    3/4 ts Mace
    1/4 c  Butter
      2    Bay leaves
  4 1/2 tb Corn starch; dissolved in:
           Water; cold
  1 1/3 c  Cheddar; grated
      2 lg Tomatoes; up to 3,
           - peeled, sliced
 
  Boil the potatoes until barely tender. Allow to cool, and peel the
  skins. In a large heavy skillet heat 4 tb oil and saute the potatoes
  with rosemary until they are crisp and golden on he surface. Transfer
  contents of skillets to a large oiled casserole dish. Sprinkle salt
  and pepper over potatoes. Wipe ot the skillet and reheat remaining
  oil. Saute eggplant until translucent, with paprika, coriander, and
  oregano. Add the cabbage, very finely chopped, plus a little water
  just to prevent the cabbage burning. Stir fry and steam for 5 minutes
  until cabbage is tender. Pour the eggplant and cabbage in a layer
  over the potatoes. In a large stock pan heat the milk with nutmeg,
  mace, butter, and bay leaves until almost boiling and add the corn
  starch to thicken, stirring constantly. When thick, remove from heat
  and add cheese. Stir until cheese melts. Pour this mixture over the
  ptatoes, cabbage, and eggplant, and decorate with slices of tomato.
  Bake the casserole uncovered at 300 F for 15 to 20 minutes until
  bubbling hot. Serve with salad and chutney.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
MMMMM