A Twist on Moussaka ~ Greece Meets France!

Greece meets France in this twist I devised as a shortcut for the Greek dish Moussaka, using what I had on hand  (most noticeably not enough eggplant to make the traditional Greek version!)
Instead, with some odds and ends of fresh vegetables from the  late harvest I made a batch of oven roasted Ratatouille, then proceeded with an adaptation of Moussaka.

Ratatouille ~ deliciously French!
I don't really use an exact recipe for ratatouille and that's just  what I love about dishes like this ~the option of adapting it to  suit ones own taste (or according to what combinations  of vegetables you happen to have.)

You see in the photo from back to front: Red and Green Bell Peppers, Onion, whole garlic cloves and Zucchini, Slender purple eggplant and ripe tomato chunks.

That being said, I prepare oven roasted Ratatouille  much like this as found on about.com/French Food.
It's wonderful to have a bowl of this savory treat in the fridge; good on toasted baguette slices, as a topping  or base for scrambled or fried eggs, as a side dish with fowl or meats, or main dish with grains, rice, or pasta.
 If it's not served warm, it's really best at room temperature so take it out of the refrigerator about 45 minutes to an hour before serving.

Moussaka ~ Delightfully Greek!
This time when making moussaka, instead of the usual eggplant  (or combination of eggplant and potatoes) as the vegetable layers  I used the ratatouille as the base layer, then a layer of spiced, sauteed minced lamb (you can use ground beef, or a mix of lamb and beef). I've seen versions omitting the meat altogether.


Right out of the oven.  (It serves more neatly if allowed to cool for 20 to 30 minutes.)

Over the meat another layer of the ratatouille,  and finally topped with a layer Bechamel sauce  ( medium-thick white sauce) and a dusting of grated  Parmesan cheese. The Parmesan cheese sprinkle on the  Bechamel sauce develops an appetizing golden brown while baking.
Keeper!! This can be assembled ahead and refrigerated until baking time; and it reheats well, too.
Using the ratatouille for the veggie(s) may not be "real" moussaka, but it is very, very good!

If you would like a recipe for authentic Greek Moussaka, this one is a favorite.  (I'm not sure I'll go back though!)

Thank you for stopping by today!
Blessings ~ m. xo