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Moussakaa Cretan Style - Vegetable Ragout

dina Bayoud Kohl
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine greek
Servings 6 servings


  • 75 ml extra-virgin Olive oil
  • 2 medium onions 250 g, peeled and quartered
  • 6 small garlic cloves peeled
  • 1 large red pepper rinsed and
  • 1 large aubergine 400 g, rinsed, trimmed, partly peeled, halved lengthwise and cut into 3-cm pieces
  • 2 medium zucchini 400 g, rinsed, trimmed and cut into 2-cm rounds
  • 3 small potatoes 300 g, peeled, rinsed and cut into 2-cm rounds
  • 4 medium tomatoes 400 g, rinsed and quartered
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 2 heaped teaspoonful tomato paste
  • 2 fresh thyme sprig or ¼ teaspoon dried thyme


  • Heat the olive oil in a 30-cm large deep sauté pan with lid, over medium heat. Add the onions and garlic and sauté for 5 minutes until slightly wilted. Add in the vegetables and sprinkle with the salt and pepper. Reduce heat to medium-low, cover, and cook for about 20 minutes. Uncover and carefully mix vegetables without breaking them.
  • Cover and cook for another 20 minutes until vegetables have released their juices. Add tomato paste and thyme. Continue cooking, covered, for about 15 minutes or until vegetables are tender. Don’t over cook! Serve lukewarm as main or side dish.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen