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1
Layer the potatoes in the bottom of the slow cooker insert.
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2
Then layer all the eggplant slices on top.
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3
Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
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4
In a large saute pan, heat the oil and cook the onion until it begins to brown, about 7 minutes.
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5
Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry.
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6
Add salt to taste.
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7
Pour the tomato-artichoke sauce carefully over the eggplant and potatoes.
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8
(The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
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9
Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
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10
While the vegetables are cooking, make the custard topping.
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11
Combine the milk and flour in a blender and blend until smooth.
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12
Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon.
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13
Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time.
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14
Stir in a dash of nutmeg.
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15
Carefully pour the custard over the vegetables, trying not to dislodge them.
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16
Cover and continue cooking for about 1 hour longer, or until the custard is set.
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17
Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
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18
I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon.
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19
That way, each portion is a little tidier.
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20
I would love a good Greek wine.
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21
I would enjoy Kir-Yiannis Xinomavro.
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22
And if you cant find any, opt for a full-bodied red or any good dry rose.
