Peel the eggplant, slice it into rounds, and place the slices in a colander. Sprinkle with salt and let sit for at least 1 hour to draw out excess moisture and prevent the eggplant from absorbing too much oil.

Fry the eggplant slices and the green pepper in oil.

To make the sauce, sauté the minced garlic in 1 tablespoon of oil until golden. Add the strained tomatoes to the garlic and cook until the sauce thickens.

Add the fried eggplant and green pepper to the sauce, then bake in the oven.

Serve the moussaka with cucumber, carrot, or arugula. Enjoy!