Erath

Preheat oven to 400F. In a large saucepan, heat 2 tablespoons of the olive oil. Add 1/4 of the onions and garlic, stirring occasionally, until softened. Add the tomatoes, the tomato paste and wine. Bring to a boil and continue to simmer until reduced to 4 cups, about 20 minutes. Stir in the basil and salt and pepper to taste.

In a large skillet, heat 1/4 cup of the olive oil. Add the mushrooms and cook over high heat until they begin to brown, about 8 minutes. Add the remaining onions and cook, stirring occasionally, until softened, about 5 minutes longer. Pour in the wine and soy sauce and boil until the liquid has reduced, about 5 minutes. Add salt and pepper to taste.

Toss the zucchini with the remaining olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast until golden on the bottom and soft, about 20 minutes.

Reduce oven temperature to 350F.

Whisk together 6 eggs, 1 pound feta, salt and pepper to taste.

Spread 1/2 cup tomato sauce on the bottom of a 10-by-14-inch casserole dish. Arrange one-third of the uncooked noodles over the sauce, overlapping slightly. Top with another 1/2 cup tomato sauce, 1/2 cup pecorino romano cheese, half of the zucchini and 1/3 of the mushrooms and 1/3 of the feta-egg mix. Repeat with another 1/2 cup tomato sauce, noodles, 1/2 cup sauce, 1/2 cup cheese, remaining zucchini, 1/3 mushrooms and 1/3 of the feta mix. Top with 1/2 cup sauce and noodles, then cover with remaining sauce and mushrooms. Press the moussaka down slightly and pour all the remaining feta-egg mix over the top.

Bake for about 45 minutes until golden. Cover with foil and bake for an additional 25 minute or until hot in center.

Let rest for 20 minutes before serving. Serve with remaining pecorino romano.