This incredibly comforting and delicious dish is akin to a Middle Eastern version of Sheperd's Pie.
The spices are warming (cinnamon), digestive (coriander and black pepper), and anti-bacterial (allspice and oregano).
Know that you can make it vegan by using kidney beans instead of turkey or beef and olive oil instead of butter.
For the sauce:
1 pound ground turkey or beef (hormone / antibiotic free)
2 tablespoons olive oil
1 chopped onion
4 chopped garlic cloves
1 teaspoon each: cinnamon, coriander, allspice, black pepper
2 teaspoons dried oregano
1 bay leaf
1 cup tomatoes (diced)
1/4 cup red wine
Salt to taste
For the layers:
4 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggplants or 3 zucchini
3 Yukon gold or other yellow potatoes
Prepare the sauce by chopping the onions and sautéeing then in olive oil for 5 minutes or until translucent.
Add the garlic, spices and beef or turkey. At the wine and stir well with a metal spatula until meat is thoroughly cooked.
Add the tomatoes, bring to a boil, reduce to simmer and simmer for 15 or 20 minutes until the sauce is reduced and thick.
Remove bay leaf.
Meanwhile, slice the eggplant or zucchini, toss with olive oil and salt, and roast at 415 degrees for 25 minutes. Remove from oven and set aside.
Boil the potatoes, drain three quarters of the boiling water, mix with nutmeg and butter and mash thoroughly with a fork or potato masher. Set aside.
Reduce oven heat to 375.
Oil a 9x9 baking dish or small rectangular casserole dish.
Assemble the moussaka:
place a layer of beef/turkey sauce on the bottom;
Arrange half of the eggplant/zucchini over it;
Cover it with another layer of beef;
Add the rest of the zucchini/eggplant;
Smooth the potatoes over the top.
Bake at 375 for 25 minutes or until potatoes are golden.
Cool for 10 minutes before slicing.