Ingredients

• 2 eggplants
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes with juice
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper
• 1/4 cup tomato paste
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Cut the eggplants into thin slices and place them in a colander. Sprinkle salt on both sides of each slice and let them drain for about 30 minutes. Rinse the slices and pat them dry with paper towels.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
4. Add the bell peppers, zucchini, diced tomatoes, oregano, basil, paprika, cinnamon, nutmeg, and black pepper to the skillet. Stir well and cook for 10 minutes.
5. Dissolve the tomato paste in the vegetable broth and add it to the skillet. Stir well and cook for another 5 minutes.
6. Remove the skillet from heat and stir in the parsley, mint, and dill.
7. Spread half of the vegetable mixture in a baking dish. Layer the eggplant slices on top of the vegetables. Spread the remaining vegetable mixture over the eggplant slices.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the aluminum foil and bake for another 15 minutes.
10. Let the moussaka cool for a few minutes before slicing and serving.