Bean moussaka

    
2ccooked legumes
4eatomatoes, chopped
4eagarlic cloves, chopped
1eaonion, chopped
1xsalt, to taste
2tsblack pepper
2tssage
2cwater, or stock
1lgeggplant
2lgpotatoes
1colive oil
2tbghee
2tbflour
1/2csoya milk
1pnnutmeg
1tsallspice
Directions:
Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper &sage.  Add 2 c stock & allow to simmer for 10 minutes.Meanwhile, cut eggplant & potatoes into rounds.  Deep fry the eggplant inolive oil until they begin to turn golden.  Do the same with the potatoes.Set aside.Now make the white sauce.  In a small pot, gently heat the ghee. Graduallystir in the flour followed by the milk.  Add a pinch of salt, pepper &nutmeg.  Simmer gently for 1 minute.Grease the base & sides of a casserole.  Put in a layer of potatoes, theneggplant, then the beans.  Space out the allspice berries here.  Cover withsauce.Bake at 375F for about 30 minutes, or until the crust is golden. Vegetarian.