GREEK MOUSSAKA

      Title: GREEK MOUSSAKA
  Categories: Greek, Vegetables
       Yield: 4 Servings
  
       2 tb Fresh basil; chopped
       1 ea Large Eggplant; cubed
       4 ea Large Tomatoes; chopped
       2 ea Med. Zucchini; chopped
       1 c  Onion; chopped
       1 c  Mushrooms; chopped
     1/2 lb Feta Cheese; crumbled
       1 c  Olive Oil, maybe more
       2 ts Cinnamon
     1/2 ts Ground Nutmeg
       1 ts Oregano; crumbled
       1 ts Sage; crumbled
       2 ea Cloves Garlic; minced
       1 c  Bechamel Sauce
     1/2 ea Bell Pepper; chopped
       2 ts Allspice
  
   Saute all the vegetables, except tomato, with garlic in olive oil for
   10 minutes. (Eggplant will keep soaking up oil, so add it as
   necessary to keep veggies from sticking.) Add tomatoes and herbs &
   spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into
   baking dish and bake at 325F for one hour, or until bubbly.
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