Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       pounds        eggplant -- peeled and cut into thick slices
  1 1/2         Pounds  ground beef -- lamb, or turkey
  1              Large  onion -- chopped
  3             Cloves  garlic -- minced

                        For the sauce:
  2        Tablespoons  olive oil
  1                Can  crushed tomatoes -- (28 ounce)
  1                Can  tomato paste -- (6 ounce)
     1/3           Cup  chopped black or green olives (kalamata
                        are delicious in this recipe)
  3        Tablespoons  chopped fresh basil leaves
     1/2           Cup  packed chopped fresh Italian parsley leaves
     1/2      Teaspoon  dried oregano
  1 1/2      Teaspoons  sugar

                        For the topping:
  2             Ounces  feta cheese -- to your taste,
                        crumbled (2 to 3)
  3             Sprigs  fresh dill -- chopped

Preparation:

To prepare the eggplant, salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse, pat dry, and set aside. Brown the beef in a medium-size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or plate. Using the same skillet (you needn't thoroughly clean it), cook the onion and garlic, stirring, over medium heat until softened. To make the sauce, add the rest of the ingredients, except the feta cheese and dill, and simmer until hot and slightly thickened, 15 to 20 minutes. Layer in the slow cooker in this order: sauce, eggplant, beef, sauce, eggplant, beef, sauce. Sprinkle the feta cheese on top and the dill on top of that. Cover, set on low, and cook for 7 to 9 hours or set on high and cook for 2 to 3 hours. A mess of moussaka, about three-quarters of a slow cooker full Moussaka is usually a very beautiful layered Greek dish. This recipe lets you enjoy all the flavor of moussaka without all of the wor