Slow Cooker Vegetable Moussaka

Vegetable Moussaka

Organic slow cooker vegetable moussaka. most of my recipes are just that created in my own head from an idea still unwell with a chest infection/laryngitis.

Vegetable Moussaka Recipe

Ingredients:

• 1 medium sweet potato 
• 1 large eggplant
• 400grm butternut pumpkin
• 2 large zucchini
• 500grm sliced mushrooms
• 1 small jar artichoke hearts (cooked and marinated – drained)
• 2 large capsicum’s
• 4 tins diced tomatoes
• 3tbs dried basil
• 3tbs dried oregano
• 2 baby red hot chilli’s (finely chopped)
• 4tbs crushed garlic
• 100grm reduced fat fetta

METHOD

1. Thinly slice all the vegetables (except the capsicum slice it into large pieces off the stem), keep the skin on the butternut pumpkin.
2. Mix the tinned tomato’s with the basil, oregano, garlic and chilli’s
3. Layer it into the slow cooker, I did eggplant then sweet potato then 1/3 tomato mix, then zucchini, mushrooms, artichoke hearts and butternut pumpkin followed by another third of the tomato mix. Then the capsicum followed by the final third tomato mix.
4. Cooked on high for 4hrs then placed diced fetta over the top, covered with a tea towel then the lid and left to cook another 30mins on high. 
5. Makes 12 portions.

By: alicia renee