Moussaka - cooking recipe

Ingredients

2 None medium potatoes, pricked with a fork
1 None large eggplant, cut into 1/4 inch slices
2 tsp vegetable oil
1 None medium onion, finely chopped
1 None medium red bell pepper, finely chopped
1 tsp dried oregano leaves
1/2 tsp allspice
1/4 cup tomato puree
1 (13.5 oz) can diced tomatoes
1/2 cup vegetable stock
2 1/2 cups baby spinach leaves
3 oz feta cheese, crumbled
5 oz low fat ricotta cheese
1 None egg, lightly beaten
1/3 cup Parmesan cheese, finely grated
None None mixed greens, to serve

Preparation

Microwave potatoes on HIGH (100%) for 4-5 mins, or until just tender. Let cool. Peel and slice.
Preheat broiler. Place eggplant slices on a large, foil-lined baking tray and lightly coat with oil. Broil for 4 mins. Flip over and broil for another 4 mins, or until tender.
Preheat oven to 400\u00b0F. Lightly coat a large baking dish with oil. Heat vegetable oil in a medium saucepan over low heat. Add onion. Cook, stirring, for 5 mins, or until soft. Add red bell pepper, oregano, allspice, tomato puree, tomatoes and stock. Bring to a boil, reduce heat and simmer, stirring occasionally, for 10 mins, or until mixture thickens slightly. Remove from heat and add spinach.
Arrange 1/2 the eggplant in prepared dish. Pour 1/2 the tomato sauce over top and sprinkle with 1/2 the feta. Top with potatoes. Repeat layering. Combine ricotta and egg then spread over top. Sprinkle with Parmesan. Bake for 30 mins, or until golden. Let cool for 10 mins. Serve with mixed greens.