Mediterranean Vegetable Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb eggplant, peeled 1/4 inch slices
• 1 teaspoon salt
• 1 large onion, sliced
• 1 green pepper, seeded and sliced (optional)
• 1/2 lb zucchini, sliced
• 2 cloves garlic, minced
• 3/4 cup oil
• 1 lb tomato, cored seeded,sliced in 8 ths
• 3/4 teaspoon oregano
• 3/4 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package pie crust mix
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Recipe

• 1 place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
• 2 weigh down with something flat and heavy; let stand 30 minutes.
• 3 cut into 1/4 inch cubes.
• 4 heat 1/4 cup oil in a large skillet.
• 5 add eggplant all at once.
• 6 quickly toss to coat.
• 7 cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
• 8 pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
• 9 cook, stirring constantly, until tender (about 5 minutes).
• 10 set aside.
• 11 combine oregano, basil, remaining salt, and pepper in measuring cup.
• 12 set aside.
• 13 prepare crust according to directions for a 2 crust pie.
• 14 divide dough into 2 balls, 1 slightly larger than the other.
• 15 roll out larger into 12 inch circle; fit into 10 inch pie plate.
• 16 trim overhang to 1/2 inch.
• 17 sprinkle with 3 tablespoons of parmesan.
• 18 spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
• 19 repeat, reserving 1 tablespoons parmesan.
• 20 roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
• 21 brush lattice strips with water; sprinkle with remaining parmesan.
• 22 bake at 425 degrees f.
• 23 for 25 minutes or until pastry is golden brown and pie just begins to bubble.
• 24 let stand 15 minutes before serving.