Ingredients
- 2 tablespoons fresh basil, chopped
- 1 large eggplant, cubed
- 4 large tomatoes, chopped
- 2 mediums zucchini, chopped
- 1 cup onion, chopped
- 1 cup mushrooms, chopped
- 1/2 pound feta cheese, crumbled
- 1 cup olive oil, maybe more
- 2 teaspoons cinnamon
- 1/2 teaspoon ground Nutmeg
- 1 teaspoon oregano, crumbled
- 1 teaspoon sage, crumbled
- 2 cloves garlic, minced
- 1 cup bechamel Sauce
- 1/2 bell Pepper, chopped
- 2 teaspoons allspice
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.