BEAN MOUSSAKA
 

    2       c            Cooked legumes
    4       ea           Tomatoes, chopped
    4       ea           Garlic cloves, chopped
    1       ea           Onion, chopped
                         Salt
      1/2   ts           Black pepper
    2       ts           Sage
    2       c            Water or stock
    1       lg           Eggplant
    2       lg           Potatoes
    1       c            Olive oil
    2       tb           Ghee
    2       tb           Flour
    2 1/2   c            Soya Milk
    1       pn           Nutmeg
    1       t            Allspice

   Put beans in a pot with the tomatoes, garlic, onion, 1
   ts salt, pepper & sage.  Add 2 c stock & allow to
   simmer for 10 minutes.
  
   Meanwhile, cut eggplant & potatoes into rounds.  Deep
   fry the eggplant in olive oil until they begin to turn
   golden.  Do the same with the potatoes. Set aside.
  
   Now make the white sauce.  In a small pot, gently heat
   the ghee. Gradually stir in the flour followed by the
   milk.  Add a pinch of salt, pepper & nutmeg.  Simmer
   gently for 1 minute.
  
   Grease the base & sides of a casserole.  Put in a
   layer of potatoes, then eggplant, then the beans.
   Space out the allspice berries here.  Cover with sauce.
  
   Bake at 375F for about 30 minutes, or until the crust
   is golden.