Moussaka with Rice

      1 c  Rice                                1 c  Olive oil
      1 lg Eggplant                            2 tb Ghee
           Salt                                2 tb Flour
      2 lg Potatoes                        2 1/2 c  Soya Milk
     14 oz Can tomatoes                        1 pn Nutmeg
      4 ea Garlic cloves, chopped                   Salt & pepper
      1 ea Onion, chopped                      1 ts Allspice
      1 pn Pepper

  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.