VEGAN MOUSSAKA

This is my recipe for Moussaka which I guess is fairly ethnically unsound.


2 large		Aubergines/Eggplants, sliced lengthways
2 medium	Courgettes/Zuchinni
1/2 cup		Soya Mince
1 tin		Tomatoes
1/2 cup		Olive Oil
some		Olive oil for frying
1 large		Onion
3 cloves	Garlic
3 tablespoons	Vegan Cheese
3 tablespoons	Pine Kernels
3 medium	Potatoes, sliced
3 cups		White Sauce (marg/soya milk/white flour)

Salt and let stand the Aubergines for 2 hours. Rinse well and fry in
some Olive oil. Boil the potatoes for a couple of minutes and then fry
in some Olive oil till tender.

Fry onions in the olive oil and add the garlic and courgettes. Add the
Soya mince which should have previously been rehydrated with some Olive
oil and some vegetable stock. Add the tomatoes and finally add the
Pine kernels and the cheese. You may like to add some herbs here, though
this wasn't done traditionally.

In a glass baking dish make layers of aubergines, tomato/mince sauce and
the potatoes mixed with the white sauce. Make sure the top layer
is a potato/ white sauce mix.

Bake in the oven for about 25 minutes at about 180 Celsius.