Oven baked Lebanese moussaka

This is an update to a favorite recipe I had previously posted. I simplified it even further without losing any of its deliciousness, it's all there, no worries! And simplifying the recipe also means healthyfying it - a lot less oil, none of which fried! One of the reasons I used to not make this recipe more often was because of the long preparation (and waiting...) time. You had to either boil or fry the potatoes, fry or roast the eggplant and onion and then put everything together and let them simmer for 30 minutes or so... not something I felt like doing on a daily basis. So, I thought of simply roasting all the ingredients together and the result was very satisfying from all viewpoints: amazing deliciousness,  and easy, fast preparation. You just have to peel and cut the veggies, put them all in an oven proof dish and send them to the oven. Then, about 40 minutes later - dinner is served!

Ingredients (serves 6)
- 1 medium eggplant, diced
- 4 medium potatoes, diced
- 1 large onion, sliced not too thinly
- 1 can 500 ml chickpeas, drained
- 3 large tomatoes, diced
- 5 garlic cloves, sliced
- 4 Tablespoons extra virgin olive oil
- salt and pepper

Place the veggies in an oven proof dish, toss with the olive oil, salt and pepper and roast at 375 F for about 40 minutes or until all veggies are tender. Serve warm or cold, with bread or Ralurabic rice and enjoy!

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