Eggplant Moussaka

(Patlican Musakka)

1 large eggplant
200 gr medium ground beef, cooked
1 onion, sliced
1 or 2 garlic cloves, sliced
1/4 red bell pepper, sliced
1/2 cubanelle pepper, diced
2 fresh green onions, chopped
4 tbsp crushed tomato
Salt
Pepper
1/2 cup sunflower oil

Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically in 3-4 pieces, each about 1 inch thick. Then cut again horizontally, each piece about 2 inches long. Soak in water with a tablespoon of salt for about 30 minutes. Then dry with paper towels.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns medium brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.

Meanwhile, cook the ground beef with the onions, tomato, garlic, salt and pepper. Then add the red pepper, cubanelle pepper and fresh green onions and cook for about 5-6 more minutes.

Lay out the eggplant pieces in another pan. Put the beef mixture over the eggplants. Pour half a cup of water on top. Cook on medium heat for 15 minutes covered with the lid. Eggplant Moussaka goes well with rice.