A few nights ago I went to a local Lebanese restaurant and ordered the moussaka. It was so delicious. Velvety pillows of eggplant with chickpeas and onions in a tomatoey sauce spiced with cinnamon and allspice. I knew I had to make it at home. I used the recipe from 'Tables of Lebanon' but instead of cooking it in the oven, I let it simmer low and slow on the stove for an hour. It was perfection. I enjoyed my moussaka on the patio along with a side of hummus, bread and pickled turnips.