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Slow-Cooked Moussaka



  • 1 large eggplant, peeled
  • 1 pound ground beef
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 onion, sliced
  • 5 cloves garlic
  • 1 green bell pepper, sliced
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon black pepper
  • 4 ounces garlic and herb feta cheese


  1. Brown ground beef over medium-high heat; drain and set aside.
  2. Peel and slice eggplant and place in slow cooker.
  3. Add ground beef and all other ingredients except cheese.
  4. Cook on LOW for 6 to 8 hours.
  5. Spoon servings onto plates and sprinkle with flavored feta cheese.

Yield: 4 to 6 servings


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