inspired by moussaka

My local fruit stand featured eggplant this summer. So once a week or so, I would pick up a couple of eggplant, and some red peppers and make a dish I came up with based on a moussaka recipe I have. It isn't quite as time consuming as moussaka and doesn't have tomatoes in it (which works for my man) and is delicious. We have eaten it quite a few times.

Eggplant Pepper Casserole
2 eggplants, sliced or diced
2 pepper, sliced or diced
5-6 small to medium new potatoes, sliced or diced
1/2 medium onion, sliced (optional)
1 lb mild italian sausage (optional)

2 tbsp olive oil
25 g butter
60 g flour
400 ml milk
1 egg
60 g feta cheese, crumbled
60 g grated parmesan cheese

Slice or dice the eggplant, peppers and potatoes

(alternatively the potatoes can be sliced, boiled and layered at the bottom of the casserole, with the other vegetables and sausage layered over top), add onion if using, and roast, in a pan, in a hot oven ( 375 deg F) for about 20 minutes. Break up the sausage meat and add to the vegetables and cook another 15 minutes. Meanwhile, heat the olive oil and butter in a saucepan. Add the flour and milk and whisk to form a sauce. Once the sauce is free of lumps, season with salt and pepper and let heat until the sauce bubbles. Turn down the heat and let cook for about 5 minutes. Remove from the heat and let cool for a couple of minutes. Beat in the egg and add the cheese and stir until blended.

Pour the sauce over the vegetable and meat mixture, in as even a layer as you can manage. Bake this for 40 or so minutes until golden brown. Serve.