Mediterranean Vegetable PieYields 8 Servings

Ingredients

• 1 medium eggplant 1 14 lb peeled and cut into 14-inch slices
• 1 tsp salt
• 1 large onion thinly sliced
• 1 green pepper halved seeded and cut into thin strips
• 1 medium zucchini thinly sliced
• 4 cloves garlic minced
• 34 c olive oil
• 2 medium tomatoes cored seeded and cut into eighths
• 34 tsp leaf oregano crumbled
• 34 tsp leaf basil crumbled
• 12 tsp salt
• 12 tsp pepper
• 1 pkg pie crust mix
• 12 c freshly grated Parmesan cheese
• 2 c shredded Mozzarella cheese

Directions

1. Preheat oven to 425
2. Place eggplant between several thicknesses of paper towels
3. Sprinkle with a teaspoon of salt weigh down with breadboard or several recipe books and let stand 30 minutes
4. Cut into 14-inch cubes
5. Heat 12 cup olive oil in a large Teflon skillet add the eggplant and quickly toss to coat with oil
6. Cook stirring constantly until eggplant is tender about 5 minutes
7. Remove to a large bowl
8. Pour remaining olive oil in the skillet add onion green pepper zucchini and garlic
9. Cook until veggies are tender but do not lose their shape about 5 minutes
10. Reserve
11. Combine oregano basil 12 teaspoon salt and pepper in a small measuring cup