MOUSSAKA WITH RICE

      Title: MOUSSAKA WITH RICE
  Categories: Ethnic, Vegetarian, Rice
       Yield: 4 Servings
  
       1 c  Rice
       1 lg Eggplant
            Salt
       2 lg Potatoes
      14 oz Can tomatoes
       4 ea Garlic cloves, chopped
       1 ea Onion, chopped
       1 pn Pepper
       1 c  Olive oil
       2 tb Ghee
       2 tb Flour
   2 1/2 c  Soya Milk
       1 pn Nutmeg
            Salt & pepper
       1 ts Allspice
  
   Wash rice & soak for 30 minutes.  Slice eggplant into rounds & soak in
   slightly salted water.  Peel & cut potatoes into rounds. Put rice in
   a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water
   & allow to simmer gently until the water has been absorbed.
   
   Dry the eggplants & fry in the olive oil until they just begin to turn
   golden.  Put side.  Fry the potatoes in the same way.
   
   Make the white sauce.  In a pot, heat the ghee. Gradually stir in the
   flour, then the soya milk.  Add a pinch of salt, pepper & nutmeg.
   Simmer gently for 1 minute. Set aside.
   
   Grease a casserole dish.  Put in a layer of potatoes, followed by
   eggplant & finally the rice mixture. Space out the allspice berries
   on the top. Add the sauce. Bake at 375F for about 30 minutes.
   
   Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
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