Italian Moussaka

Serves: 6 to 8

Preparation: 10 minutes prep/ 30 minutes cooking

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Italian Moussaka

Super tasty, very filling, satisfying & easy to make main


  • 1 large eggplant or 2 zucchini into 1cm rounds if using eggplant or 1cm strips for zucchini
  • 2 red capsicum; slice into 4 flat pieces
  • 200gm olives
  • 1 jar (375gm) pasta sauce
  • 200gm sun dried tomatoes in oil
  • small bunch of fresh basil
  • 2 tomatoes
  • 1 kg of pumpkin sliced into 1cm rounds


  1. Heat a large pan & add a little oil
  2. Add the capsicum, eggplant & pumpkin so to lightly fry.
  3. Let it cook until soft, tossing gently to redistribute every minute or so.
  4. Place olives, sun dried tomatoes (including their oil), pasta sauce and basil in a blender and process in short bursts so you don't blend it down too much.
  5. Spread a thin layer of this mix on the bottom of a deep square dish.
  6. Layer the vegetables (pumpkin, eggplant and capsicum) on top of the sauce and continue alternating with the sauce in between. Top it off with the tomatoes.
  7. Bake at 180 degrees celsius for 30 minutes.
  8. Let it sit for a few minutes before serving.
  9. Garnish with a piece of basil.


    Olives can be replaced by artichokes.

Recipe and photo credit: Organic Origins

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