Mediterranean Vegetable Pie


1 medium eggplant, peeled, in. slices

3/4 tsp. oregano

1 tsp. salt                                                      

3/4 tsp. basil

1 large onion, thinly sliced                        

tsp. salt

1 green pepper, cut in this strips              

1/4 tsp. pepper

1 medium zucchini, thinly sliced             

pie crust (double)

2 cloves garlic, minced                              

cup grated Parmesan

3/4 cup olive oil                                           

2 cups mozzarella cheese, shredded

2 medium tomatoes, cored, peeled, sliced



Place eggplant between several thicknesses of paper toweling.  Sprinkle with salt and weight with cutting board.  Let stand 30 min.  Cut into 1/4 inch cubes.  Stir fry in cup olive oil till tender (5 min.).  Remove to large bowl.     Stir fry onion, green pepper, zucchini, and garlic in remaining oil till tender (5 min.). Reserve.  Combine oregano, basil, salt and pepper in small cup. 


Make pie crust for 10 inch double crust pie plate.  Spread bottom of crust with 3 T. parmesan.  Spoon the eggplant into pie.  Then veggies, tomatoes slices, and sprinkle with part of herbs, 1 T. Parmesan, and the mozzarella.  Repeat with remaining ingredients, reserving 1 T. Parmesan.


Make lattice over top of crust with inch strips of crust.  Flute edges.  Sprinkle with remaining parmesan.  Bake at 425 for 25 minutes or until pastry is golden and pie begins to bubble.  Let stand 15 min. before cutting.