I saw a very appetizing recipe in Weight Watcher’s Magazine for what looked like a vegetarian moussaka (Creamy Greek Veggie Bake). I changed around the recipe, changing the filling into more of a veggie chili (I added beans, lots of tomato paste and seasoned with oregano and cumin instead of cinnamon and allspice). I also added some olive oil into the bechamel sauce that goes on top of the dish.
I love the contrast of the chunky filling with the creamy eggplant, but the filling can be made and served on its own as a vegetarian chili (perhaps in little filo shells with a dollop of sour cream as an appetizer, like the Susie Fishbein Chili Bites KBD Short on Time).
I haven’t tried it yet, but I bet the moussaka could be made dairy-free (speaking of Susie Fishbein, see this dairy-free moussaka topping).
UPDATE: I made this dairy-free just by leaving out the bechamel, and it is excellent that way. What makes the dish is the contrast of the creamy smooth eggplant with the chunky veggie chili.