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1
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat.
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2
Add peppers and Saute until tender and beginning to color, about 8 minutes.
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3
Transfer peppers to bowl.
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4
Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat.
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5
Add lamb and Sauteuntil cooked through, breaking up with back of spoon, about 6 minutes.
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6
Add onion and Saute until onion is tender, about 6 minutes.
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7
Add wine and cayenne pepper and cook 2 minutes.
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8
Stir in tomatoes, currants, tomato paste and nutmeg.
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9
Reduce heat to medium.
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10
Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes.
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11
Season to taste with salt and pepper.
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12
Meanwhile, line large baking sheet with foil.
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13
Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt.
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14
Let stand at room temperature 30 minutes.
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15
Preheat broiler.
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16
Line another large baking sheet with foil.
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17
Pat eggplant slices dry with paper towels.
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18
Arrange some of eggplant slices in single layer on second prepared sheet.
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19
Brush lightly with olive oil on both sides.
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20
Broil until golden brown, about 4 minutes per side.
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21
Transfer to platter.
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22
Repeat with remaining eggplant.
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23
Boil potatoes in large pot of salted water 5 minutes.
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24
Drain.
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25
Cool.
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26
Cut potatoes into 1/4-inch-thick slices.
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27
Preheat oven to 400F.
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28
Coat 13x9x2-inch glass baking dish with oil.
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29
Arrange potatoes in bottom of dish.
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30
Arrange half of eggplant slices over potatoes.
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31
Pour half of sauce over.
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32
Arrange Sauteed peppers over sauce.
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33
Arrange remaining eggplant over peppers.
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34
Pour remaining sauce over.
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35
Bake moussaka until bubbling around edges, about 45.
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36
Spoon off any excess fat.
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37
Using back of spoon, press down on moussaka to compact layers.
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38
Whisk yogurt and egg yolks in medium bowl to blend.
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39
Pour over moussaka, covering completely.
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40
Bake until yogurt topping is softly set, about 15 minutes.
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41
Transfer baking dish to rack and let stand 20 minutes.
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42
(Can be prepared 1 day ahead.
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43
Cool.
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44
Cover and refrigerate.
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45
Rewarm in 400F.
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46
oven until heated through, about 30 minutes.)
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47
Spoon moussaka onto plates.
