Moussaka with vegetables and tuna

Cut the eggplant into slices of about half a cm and put them in salted water to remove the acidity. Heat the AOVE in a frying pan.

Cut the ingredients: 1/2 onion in small squares 1/2 green bell pepper in small strips 1/3 carrot (I cut it in half, and it stays with the shape of a fan, in thin pieces) 1/2 zucchini (this time I cut it into thin pieces and then cut it lengthwise. But you can do it in squares if you want). Cut a small block of feta cheese into cubes (this is optional and the amount is to taste).

Add 1° the onion with salt and herbs over low heat and cover to soften. When it is tender add the bell pepper and the carrot, and the same, and then the zucchini. When everything is ready, add a can of tuna and 3/4 of crushed tomato to fry with the ingredients. When it is ready add the feta cheese cubes already cut. They will melt in the oven. Preheat the oven to 180°C.

Drain the eggplants. In the dish in which you are going to make the moussaka put first a spoonful of crushed tomato that covers a little the bottom. Add a bed of eggplant (I could fit 2 slices wide and 2 long) and add half of the filling and cover it again with another bed of eggplant. Repeat and cover with the eggplants. On top we put the grated mozzarella (to taste, for me, the more the better).

As each oven is different, after 10 minutes look to see if the cheese is already gratin and the eggplant is soft. It took me about 15 min. I wanted to make sure the eggplant was done.

Enjoy this delicious dish! 🤩 Be careful not to burn yourself when you go to eat it, it comes out boiling hot!