Plate with vegetables and potatoes

• 500 g of potatoes
• 1 eggplant
• 1 green zucchini
• 1 red pepper
• 1 carrot
• 1 onion
• 2 cloves of garlic
• 400 g of tomato puree (or pelatas)
• 1 teaspoon of tomato concentrate
• 1 tablespoon of olive oil
• 1/2 teaspoon ground paprika
• 1 teaspoon of oregano or thyme
• salt and pepper to taste
• fresh parsley for decoration

For the dressing:

• 300 ml of milk
• 2 eggs
• 50 g of grated cheese (Parmesan or Gouda)
• a pinch of nutmeg (optional)

Peel the potatoes and cut them into thin slices. Boil the potato slices briefly in salted dill (about 5-7 minutes) until they soften slightly. Then drain them and set them aside.

Cut the eggplant and zucchini into thin slices, and the pepper and carrot into strips. Finely chop the onion and garlic.

Heat the olive oil in a pan and fry the eggplants on both sides until they turn golden brown. Eggplants absorb oil quickly, so fry them at a medium temperature. Then remove them and put them on a plate.

In the same pan, fry the onion and garlic until soft. Then add the pepper, carrot and zucchini and fry for another 5-7 minutes until the vegetables soften slightly. Add tomato pulp, tomato concentrate, ground paprika and spices (oregano, thyme). Cook for another 5 minutes to thicken the sauce a little. Add salt and pepper if necessary.

In a baking dish (approx. 20×30 cm), first place a layer of potato slices, then a layer of roasted eggplant, and then a layer of roasted vegetables. Continue layering until all the ingredients are used up, always leaving the top layer as potatoes.

Mix milk, eggs and grated cheese in a bowl. If desired, add a pinch of nutmeg. Pour the mixture over the moussaka.

Heat the oven to 180°C. Bake the moussaka for about 40 minutes, until the topping is golden brown and the potatoes are soft.

Let the moussaka rest for about 10 minutes after baking to allow the flavors to combine and to make it easier to cut. Serve it warm, sprinkled with freshly chopped parsley.