Moussaka

FREE RECIPE PREVIEW

Ingredients — preview

• 2 pounds canned whole tomatoes
• 1/4 cup golden raisins
• 4 tablespoons extra-virgin olive oil
• 1 pound ground beef
• 1 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 tablespoons coarse salt
• 1 tablespoon black pepper
• 6 cloves garlic finely chopped
• 2 medium onion finely chopped

Preparation — preview

1. Purée the tomatoes in a blender and set aside.
2. Heat 1 tbsp. olive oil in a 6-qt. pot over medium-high heat.
3. Add the beef, cayenne, cinnamon, ginger, allspice, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes.
4. Transfer beef to a large strainer set over a bowl and drain; discard any liquid left in the pot.
5. Return pot to the heat and add the remaining olive oil along with the garlic, onions, and bell pepper and cook, stirring occasionally, until soft, about 10 minutes.
6. Add the wine and cook, stirring occasionally, until almost evaporated, 10-15 minutes.
7. Add the reserved tomatoes, currants, and beef and bring to a boil.
8. Reduce the heat to medium-low and simmer until thickened, about 30 minutes.
9. Remove from the heat and set meat sauce aside.
10. Heat the canola oil in 12" skillet over medium-high heat.
11. Working in batches, add the eggplant slices and fry, turning occasionally, until tender, about 5 minutes.
12. Transfer eggplant slices to paper towels.