1 c Rice

1 lg Eggplant

Salt 2 lg Potatoes

14 oz Can tomatoes

4 ea Garlic cloves, chopped

1 ea Onion, chopped

1 pn Pepper

1 c Olive oil

2 tb Ghee

2 tb Flour

2 1/2 c Soya Milk

1 pn Nutmeg

Salt & pepper 1 ts Allspice

Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed. Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way. Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes. Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"