MEDITERRANEAN VEGETABLE PIE

Mediterranean Vegetable Pie image

Provided by Silver Raven

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

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 tomatoes, 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

Steps:

Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
Weigh down with something flat and heavy; let stand 30 minutes.
Cut into 1/4 inch cubes.
Heat 1/4 Cup oil in a large skillet.
Add eggplant all at once.
Quickly toss to coat.
Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
Cook, stirring constantly, until tender (about 5 minutes).
Set aside.
Combine oregano, basil, remaining salt, and pepper in measuring cup.
Set aside.
Prepare crust according to directions for a 2 crust pie.
Divide dough into 2 balls, 1 slightly larger than the other.
roll out larger into 12 inch circle; fit into 10 inch pie plate.
Trim overhang to 1/2 inch.
Sprinkle with 3 tablespoons of Parmesan.
Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
Repeat, reserving 1 tablespoons parmesan.
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.
Brush lattice strips with water; sprinkle with remaining parmesan.
Bake at 425 degrees F.
for 25 minutes or until pastry is golden brown and pie just begins to bubble.
Let stand 15 minutes before serving.