Zucchini, eggplant and sweet potato moussaka gluten free

Wash the eggplant and zucchini and cut into long thin slices.

Prepare a frying pan with a little olive oil and cook the zucchini and eggplants with a pinch of salt and set aside on a plate.

In another frying pan or taking advantage of the same with a little oil we make the turkey thighs. That later we mince in the mincer.

Mix the minced meat with the ratatouille.

The sweet potatoes or yams (I took the ones that come in a bag ready for the micro), we put them in the micro for 7 minutes.

Peel sweet potato and cut into long slices.

We begin to assemble the moussaka in an ovenproof dish, with a base of bechamel sauce, then a layer of sweet potato, then the zucchini, then the meat with the ratatouille, the eggplant and finally the bechamel sauce and grated cheese, I put 4 cheeses.

Oven preheated 10 min.200°. And as everything was done 10 min oven 200° up and down subsequently in gratin.

Remove, serve and enjoy