I endorse mayochup (which secret sauce and "Russian" dressing essentially are) and tartarechup, which moderate the sugariness
of the red ingredient and the richness of the white one.

My standard sauce for hamburgers used to be a mix of mayo, and something
red. The something red might be ketchup, chili sauce (more flavor) or cocktail sauce (more flavor, some heat). I've gotten out of the habit
of bothering with that though, and just use ketchup. Gail only uses
yellow mustard on her hamburger or hot dog.

With good fresh ground meat, not too lean or too fatty
(opinions will differ on this! I like 75-80%, but others
will prefer 80-90) no sauce is needed. With a well-done
patty something might be good, and a dry one will need
all the help it can get, including butter.

Speaking of eggplant, we recently went to a new-to-us Italian restaurant called Facci. They have a happy hour with half-priced anti-pasta
dishes. There might be some there you might like. Mussels, calamari,
and a stuffed eggplant with spinach D.O.P. San Marzanomarinara sauce (whatever that is) and a blend of three cheeses.

Depending on what the three cheeses are I might go for that.
DOP stands for the Italian version of Denomination of Origin
Protected, which refers to the San Marzano tomatoes, which
are regulated by law in much the same way as DOCG (Denomination
of Origin Controlled and Guaranteed) wines are.

Title: Moussaka (Baked Eggplant with Potatoes)

Some people put potatoes in their moussaka; others add
sheep cheese; I do neither, in olden days making a
respectable cheeseless one but latterly sneaking in
some Parmesan.

There are other weird vriations -

---------- Recipe via Meal-Master (tm) v8.01

Title: Bean Moussaka
Categories: Ethnic, Vegetarian, Beans
Yield: 4 servings

2 c Cooked legumes 1 lg Eggplant
4 ea Tomatoes, chopped 2 lg Potatoes
4 ea Garlic cloves, chopped 1 c Olive oil
1 ea Onion, chopped 2 tb Ghee
Salt 2 tb Flour
1/2 ts Black pepper 2 1/2 c Soya Milk
2 ts Sage 1 pn Nutmeg
2 c Water or stock 1 ts Allspice

Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper &
sage. Add 2 c stock & allow to simmer for 10 minutes.

Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in
olive oil until they begin to turn golden. Do the same with the
potatoes.
Set aside.

Now make the white sauce. In a small pot, gently heat the ghee.
Gradually
stir in the flour followed by the milk. Add a pinch of salt, pepper &
nutmeg. Simmer gently for 1 minute.

Grease the base & sides of a casserole. Put in a layer of potatoes, then
eggplant, then the beans. Space out the allspice berries here. Cover
with
sauce.

Bake at 375F for about 30 minutes, or until the crust is golden.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

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