Title: Moussaka with rice
 Categories: Greek, Main dish, Vegetarian
      Yield: 4 servings
 
      1 c  Rice
      1 lg Eggplant
           Salt
      2 lg Potatoes
     14 oz Can tomatoes
      4 ea Garlic cloves, chopped
      1 ea Onion, chopped
      1 pn Pepper
      1 c  Olive oil
      2 tb Ghee
      2 tb Flour
  2 1/2 c  Soya Milk
      1 pn Nutmeg
           Salt & pepper
      1 ts Allspice
 
  Wash rice & soak for 30 minutes.  Slice eggplant into rounds & soak in
  slightly salted water.  Peel & cut potatoes into rounds.  Put rice in
  a pan with the tomatoes, garlic, onion, salt & pepper.  Add 2 c water
  & allow to simmer gently until the water has been absorbed.
  
  Dry the eggplants & fry in the olive oil until they just begin to turn
  golden.  Put side.  Fry the potatoes in the same way.
  
  Make the white sauce.  In a pot, heat the ghee.  Gradually stir in the
  flour, then the soya milk.  Add a pinch of salt, pepper & nutmeg.
  Simmer gently for 1 minute.  Set aside.
  
  Grease a casserole dish.  Put in a layer of potatoes, followed by
  eggplant & finally the rice mixture.  Space out the allspice berries
  on the top. Add the sauce.  Bake at 375F for about 30 minutes.
  
  Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"