VEGAN MOUSSAKA WITH ZUCCHINI AND EGGPLANT

Ingredients

• 2 medium-sized eggplants, cut into slices about 1 cm thick
• 1 large zucchini, cut into slices about 1 cm thick
• 3 medium-sized tomatoes, cut into slices about 1 cm thick
• 3 kg of potatoes, cut into large pieces
• 1 tbsp. onion powder
• 1 tsp garlic powder
• 3 ½ cups finely chopped mushrooms*
• ½ cup diced onion
• ½ cup finely chopped dried tomatoes (without oil and salt)
• ⅓ cup finely chopped celery stalks
• 3 cloves of garlic, finely chopped
• 1 ½ cups diced or pureed canned tomatoes, or 2 cups diced fresh tomatoes
• 1 tsp fresh thyme or ½ tsp. dried
• 1 tsp fresh oregano or ½ tsp. dried
• ¼ tsp. red pepper flakes
• ¼ to ½ tsp. sea ​​salt (optional)