It is, in fact, a vegetable moussaka. However, certain members of my household are very particular about naming and definitions, possibly because of their theoretical computer science education, so I will refrain from calling this dish a moussaka.
I thought it was great: lovely vegetable sauce topped with a mixture of eggs and yogurt, a dash of nutmeg, sprinkled with feta cheese, and baked in the oven. Again, people with theoretical background might find the texture of the topping unbearable and the lack of minced lamb unforgivable. They can have yogurt for dessert, as far as I am concerned.
You can prepare this dish a day in advance, and then put it in hot the oven for 30 minutes, or until the top is golden brown.
This recipe is from the cookbook 200 Make Ahead Dishes, with very small tweaks.
5 tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
2 small courgettes, cut into chunks
250 g brown button mushrooms
1 red pepper, cored, deseeded, and cut into chunks
1 yellow pepper, cored, deseeded, and cut into chunks
2 cans chopped tomatoes
2-3 rosemary stems
2 small aubergines, sliced, sprinkled with salt for 15 min
300 g natural yogurt
large pinch of grated nutmeg
75 g feta cheese, crumbled
salt and pepper
Heat 1 tbsp oil in a frying pan and sauté the onion for a few minutes. Add the garlic, courgettes, mushrooms, and peppers and fry for 2 to 3 minutes.
Stir in the tomatoes, rosemary, and seasoning, bring to boil and simmer for 15 minutes. Tip into a shallow oven-proof dish.
Rinse and dry the aubergines and fry them in the remaining oil. Arrange them on top of the tomato mixture. Allow to cool, and then chill until required.
Stir the eggs, yogurt, nutmeg, and a little pepper together in a bowl, cover, and chill until required.
When ready to serve, pour the yogurt mixture over the aubergines and sprinkle the feta on top. Bake in a preheated oven, at 180 C, for about 40 minutes. Serve with a salad and a smile.