Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Moussaka is an aubergine-based dish of the Balkans and the Middle East. Though it is part of all the cuisines of the former Ottoman region and has an Arabic name, in the West, it is best-known in its Greek form.All versions are based primarily on saut ed eggplant (aubergine) and tomato, usually with minced meat. The Greek version, which is the best- known outside the region, includes layers of meat and aubergine topped with a white sauce and baked. Turkish musakka, on the other hand, is not layered. Instead, it is prepared with saut ed aubergines, green peppers, tomatoes, onions, and minced meat. It is eaten with cac'k and pilaf. There are also Variants with zucchini, carrots and potatoes. The Bulgarian version uses potatoes instead of aubergines. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian caponata, and is usually served cold as a mezze dish.