Lamb Moussaka with Currants

Yield:	1 Servings
Categories:

5	tb	Olive oil
3	lg	Green bell peppers; seeded, cut into 1/2-inch pieces
1 1/2	lb	Ground lamb
2	c	Chopped onion
2/3	c	Dry red wine
1	ts	Cayenne pepper
2	cn	(28-ounce) Italian-style tomatoes; drained, chopped
1/2	c	Dried currants
2	tb	Tomato paste
1	pn	Ground nutmeg
2	lg	Eggplants; (about 2 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
2	ts	Sea salt
		Olive oil
1	lb	Russet potatoes; (about 2 medium), peeled
3	c	Plain yogurt; (do not use low-fat or nonfat)
3	lg	Egg yolks