Lebanese Moussaka with Green Peppers

As promised here's the recipe of the lebanese moussaka. Traditionally, it doesn't have green peppers in it, but the one I had in this lebanese restaurant in Greenwich a few weeks ago did, and I think they taste gourgeous!

Ingredients are few, and making this dish is really simple and quick, as long as you have all things prepared, like the roasted aubergines, which you can do up to two days in advance.

This is great to be eaten both as a starter and as a main dish.

Here follow what you need to replicate it:

2 Roasted Aubergines (CLICK HERE)

15-20 Long Green Peppers

1 can of Chickpeas

1 can of Chopped Tomatoes

1 Big Shallot

2 Gloves of Garlic

3 tbs of Tomato Paste

3 tbs of E.V. Olive Oil

1 ts of Smoked Paprika

Salt and Pepper to taste

Fresh Parsley

Preheat the oven at 200°.

Wash the peppers, then cut them in half and get rid of the seeds.

Place the peppers on a tray, sprinkle on some olive oil and salt, and bake for 30 mins on grill mode, turning them half way.

In the meantime, chop the onion and the garlic and allow them to cook in a wok with some olive oil and a splash of water for about 5 mins.

Add the chopped tomatoes, the chickpeas and season with some smoked paprika, pepper and salt. Add the tomato paste and a couple of glasses of water, then cook for about 15 mins.

In the meantime peal off the skin of the aubergines and put the filets in a bowl.

Once the green peppers are cooked, add them into the wok and cook for others 15 to 20 mins. Combine the aubergines filets during the last 5 mins of cooking.

Serve your moussaka at room temperature with some fresh parsley finely chopped.