Shepherds Moussaka

Potato, 2 medium thinly sliced (mandolin!)

Eggplant, fresh, 1 eggplant, peeled in stripes then sliced into rounds
salt

Cauliflower, raw, 1 cup (optional, or other veggies chopped small)
Spinach, fresh, 1 cup (optional)

Mozzarella Cheese, whole milk, .5 cup, shredded

Lamb, Ground, 16 oz
1 t cinnamon
Red Wine, 1/2 c
1 can Diced tomatoes
2 T Tomato Paste
1 T olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 c. parsley, chopped
1/4 - 1/2 c. oregano, chopped
salt

2 C. yams, large dice for mashing
3 T. butter
1/2 t. cayenne
1/2 t. turmeric
salt

Put sliced eggplant on baking sheets and salt. Cook in oven for at least 30 min on 250 or 300 to reduce moisture -- they should collapse a little.

Microwave potato slices for 3 min with a little water.

Soften onion in skillet with oil. Add garlic and lamb. When lamb is brown, add cinnamon, oregano, parsley, tomatoes, paste, and wine. Simmer until rich and thick. Salt and pepper.

Boil yams and mash with butter, cayenne, turmeric, and salt.

Build casserole: Layer potatoes, eggplant, cauliflower, spinach, cheese, lamb mix, mashed potatoes.

Bake 30 min on 350.

Serving Size: makes full 11" x 7" pan