Vegetarian Moussaka

Serves: 4-6

Ingredients:

1 tablespoon olive oil
1 onion, diced
1 clove garlic, crushed
1 large eggplant, chopped
2 zucchini, sliced
13 ounce (400 g) can whole tomatoes, salt-free
2 tablespoons tomato paste
1 tablespoon freshly ground oregano
White Sauce:
2 ounces (50 g) polyunsaturated margarine
1/4 cup flour
1 3/4 cups skim milk
1/2 cup low-fat cheese

Microwave Method:

1. Combine oil, onion and garlic in a 10 x 6 inch (25 x 16 cm) Pyrex dish.
2. Cook for 3-4 minutes on HIGH.
3. Stir in eggplant, zucchini, undrained tomatoes, tomato paste and oregano.
4. Cover and cook for 12-15 minutes on HIGH, stirring halfway through cooking.
5. Melt margarine for 40-50 seconds on HIGH.
6. Stir in flour. Cook for 30 seconds on HIGH.
7. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every minute.
8. Pour over vegetables. Sprinkle with cheese.
9. Cook for 8-12 minutes on HIGH.
10. Serve with crusty bread and fresh salad.

Convection Microwave Method:

1. Combine oil, onion and garlic in a 10 x 6 inch (25 x 16 cm) Pyrex dish.
2. Cook for 3-4 minutes on HIGH.
3. Stir in eggplant, zucchini, undrained tomatoes, tomato paste and oregano.
4. Cover and cook for 12-15 minutes on HIGH, stirring halfway through cooking.
5. Melt margarine for 40-50 seconds on HIGH.
6. Stir in flour. Cook for 30 seconds on HIGH.
7. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every minute.
8. Pour over vegetables. Sprinkle with cheese.
9. Preheat oven to 400 degrees F (200 degrees C).
10. Place on Low Rack, cook for 18-22 minutes on HIGH MIX/ROAST.
11. Serve with crusty bread and fresh salad.

1 serve = 13 g fat, 3 g saturated fat.