1 c  Rice

      1 lg Eggplant

           Salt
      2 lg Potatoes

     14 oz Can tomatoes

      4 ea Garlic cloves, chopped

      1 ea Onion, chopped

      1 pn Pepper

      1 c  Olive oil

      2 tb Ghee

      2 tb Flour

  2 1/2 c  Soya Milk

      1 pn Nutmeg

           Salt & pepper
      1 ts Allspice

  Wash rice & soak for 30 minutes.  Slice eggplant into rounds & soak in
  slightly salted water.  Peel & cut potatoes into rounds.  Put rice in a pan
  with the tomatoes, garlic, onion, salt & pepper.  Add 2 c water & allow to
  simmer gently until the water has been absorbed.
  Dry the eggplants & fry in the olive oil until they just begin to turn
  golden.  Put side.  Fry the potatoes in the same way.
  Make the white sauce.  In a pot, heat the ghee.  Gradually stir in the
  flour, then the soya milk.  Add a pinch of salt, pepper & nutmeg.  Simmer
  gently for 1 minute.  Set aside.
  Grease a casserole dish.  Put in a layer of potatoes, followed by eggplant
  & finally the rice mixture.  Space out the allspice berries on the top. Add
  the sauce.  Bake at 375F for about 30 minutes.
  Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"