Eggplant pie

Eggplant pie

Ingredients/Components

• butter - 1/3 c
• water - 2 3
• oil - 2 Tbsp
• oregano - 1 item
• basil - 1 item
• salt and pepper - 1 item
• tomato paste - 1/4 c
• large onion, diced - 1 item
• thyme - 1 item
• wine - 1 item
• Parmesan or Romano cheese - 1/4 c
• grated Swiss or Gruyere cheese - 1 c
• large eggplant unpeeled, diced into 1/2-inch cubes - 1 item
• Add eggplant; stir constantly over medium heat until soft

How to make eggplant pie:

Heat oil in skillet. Add eggplant; stir constantly over medium heat until soft. Remove from pan. Add onion and garlic to same pan; saute until clear. Add eggplant back. Add tomato paste, salt and pepper and healthy pinches of herbs. Sprinkle liberally with any kind of wine. Simmer over low heat; remove from stove and let cool.Crust:1 c. sifted flour1/3 c. butter2 to 3 Tbsp. water Mix cheese together, then fill crust. Sprinkle with excess cheese on top. Bake at 350° for 40 minutes, until crust is brown.

Recipe categories: Vegetables, Main dish, Savory pies.