Prep Time: 45 Minutes
Yields: 4–6 Servings

Comment:
Most versions of this dish are based primarily on sautéed eggplant and tomato, usually with minced beef or lamb. The Greek version includes layers of meat and eggplant topped with a white sauce and baked. Turkish moussaka, on the other hand, is not layered. Instead, it is prepared with sautéed eggplant, green peppers, tomatoes, onions and minced meat. In this recipe, I decided to grill the eggplants and tomatoes to add even more flavor to the finished dish.

Ingredients:
2 medium eggplants, cut in half lengthwise
2 large tomatoes, cut in half
1 pound lean ground beef or lamb
3 tbsps olive oil
salt and black pepper to taste
granulated garlic to taste
1 medium onion, thinly sliced
½ green bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
¼ cup sliced garlic
3 cups low-sodium beef stock
1 (14.5-ounce) can diced tomatoes, with liquid
2 (8-ounce) cans tomato sauce
1 tbsp white wine vinegar
1 tbsp sugar

Method:
Preheat grill to medium-high heat according to manufacturer’s instructions. Brush eggplants and tomatoes with olive oil and season to taste using salt, pepper and granulated garlic. Place eggplants and tomatoes on grill, cut side down, and cook 3 minutes on each side. Remove vegetables from grill and cut into 2-inch pieces. Set aside. In a large skillet, sauté ground meat 5–7 minutes or until browned. Drain meat and return to stove top. Add onion, bell peppers and sliced garlic then cook 3–5 minutes or until vegetable are wilted. Add beef stock, diced tomatoes with liquid, tomato sauce, white wine vinegar and sugar, stirring to combine well. Add grilled eggplants and tomatoes, stirring gently. Cook mixture 30–45 minutes or until eggplant is tender and liquid is reduced. Serve with warm pita bread.