Ingredients
3/4 lb potatoes, peeled
1 lb eggplant
12 oz portobello mushroom
1 can (14.5) oz diced tomatoes
3 tbsp olive oil
1 lg onion
4 cloves garlic
1/2 red pepper
1 tsp oregano
1 tsp cinnamon
dash cayenne pepper
dash allspice
6 tbsp butter
1/2 cup flour
2 cups milk
dash nutmeg
dash cayenne pepper
Preparation
Slice the eggplant into 1/2 inch slices. Salt and bake or microwave until much of the water is released and the eggplant is soft. Blot with a paper towel to dry. Meanwhile, chop the onion and saute in the olive oil on medium heat until soft and translucent. Chop the portobello mushroom and red pepper and add to the onions, stirring occasionally, until the mushrooms have given up most of their liquid. Add the chopped garlic and tomatoes, oregano, cinnamon, allspice and cayenne, and cook until most of the liquid evaporates. Season with salt and pepper.
Peel and slice the potato into 1/4 slices. Spray a 9x9x2 inch pan with olive oil spray. Place potatoes along the bottom of the pan, overlapping the slices and season with salt and pepper. Layer the eggplant and mushroom sauce, then a second layer of eggplant and mushroom sauce over the potatoes.
Make the white sauce by melting the butter in saucepan over medium heat, then mixing in the flour. Cook for a couple of minutes while stirring, then add the milk. Stir until the mixture boils and begins to thicken. Remove from heat and stir in the cayenne and nutmeg and season with salt and pepper to taste.
Pour the sauce over the top of the pan, smoothing to cover the top. Bake in a 425 degree oven for approximately 45 minutes, until the top is nicely browned. Remove from oven and let sit for 15 minutes before serving.
