Last summer, I took a trip back to the Shenandoah Valley of Virginia for my high school class reunion. In addition to visiting with classmates whom I hadn’t seen in years, I made time to stop at the town’s farmers market. It is interesting that the farm vegetables which are ripe in Virginia are several months behind the ones that are ripe locally in Louisiana. Carrots, potatoes, beets and early English peas filled the stands in the market in Virginia in June. Of course, I brought back some of these vegetables. Although it is now winter again, some of these vegetables –such as carrots — are easily available all year around.
Here’s a recipe that combines my some of favorite vegetables — eggplant, potatoes and onions — with other ingredients to make a one-dish meal. I ate a wonderful version of this dish, Beef Moussaka, at Lebanese restaurant in Niagara Falls, Canada, of all places. It has been five years since we took the trip to Canada and I’ve made many attempts at duplicating the recipe. With eggplant in season in the summer, I’m trying again and here’s my final recipe.