Veggie Moussaka – Oracibo

Ingredients

• 2 eggplants, 1 ¾ lbs., cut into ½” thick slices
• 1 ½ tsp. salt
• 2 Tbsp EVO + more if needed
• 1 cup crumbled feta cheese, my preference is Dodonis as I find it less salty
• 2 Tbsp. EVOO
• 1 ½ onions, chopped into ¼” dice
• 1 medium-sized zucchini, cut into ¼” dice
• ½ red bell pepper, cut into ¼” dice
• ½ cup dry red wine
• 2 cloves, garlic, minced
• 2 tsp. dried oregano
• ¼ tsp. chili flakes, or to taste
• ¼ rounded tsp. cinnamon
• ¼ tsp. freshly ground black pepper
• 10 oz. tinned Italian plum tomatoes, drained & chopped, reserve juice
• ½ small tin tomato paste
• Salt to taste
• 2 Tbsp. each butter & unbleached flour
• ¾ cup homogenized or 2% milk
• ¼ tsp. salt
• 1/8 tsp. each nutmeg & freshly ground black pepper
• 2 eggs, lightly beaten
• 1 cup ricotta or drained cottage cheese (see below)