Vegan Moussaka

Instructions

1. 1
   Cut eggplants into chunks, toss with salt, and let drain in a colander for 15 minutes to remove bitterness. Rinse and pat thoroughly dry with paper towels.
2. 2
   Preheat your oven to 200°C (400°F).
3. 3
   Heat two tablespoons of olive oil in a large skillet over medium heat. Sauté the onion rings and minced garlic until the onions turn soft and translucent.
4. 4
   Add the eggplant pieces to the pan and cook for 5-7 minutes until they begin to brown and soften.
5. 5
   Pour in the diced tomatoes with their juices, then stir in the dried oregano, ground cinnamon, salt, and black pepper. Simmer gently for 10 minutes.
6. 6
   Remove from the heat and gently fold the whole cooked chickpeas into the spiced eggplant and tomato mixture.
7. 7
   Lightly coat a rectangular ceramic baking dish with the remaining olive oil.
8. 8
   Transfer the mixture into the baking dish, leveling and pressing down firmly with a spatula to evenly pack the rustic casserole.
9. 9
   Bake for 40-45 minutes. Turn on the broiler for the last 5 minutes to achieve those deeply browned, beautifully caramelized edges visible in the photo.
10. 10
    Allow the moussaka to cool for 10 minutes outside the oven before slicing, which helps the rustic layers set cleanly.