المسقعة

Slice the eggplant into thick rounds.

Cut the potatoes into thick sticks then fry it

Cut the hot peppers into three pieces each.

Juice the tomatoes in a food processor

In a pan, cook the eggplant slices over low heat with a little oil until golden, then drizzle with olive oil.

Cook the hot peppers in a pan with olive oil until softened.

In another pan, heat olive oil and sauté the minced garlic until fragrant.

Add the tomato paste and blended tomatoes, then mix well.

Add salt, black pepper, cumin, coriander, vinegar, and a pinch of sugar. Let the sauce simmer.

Add the cooked eggplant and hot peppers to the sauce, mixing well to absorb the flavors.

Serve the moussaka with lemon slices, fried potatoes, arugula, and flatbread.