Aubergine Cheese Pie With Zucchini Crust Recipe

• 1 1/2 Tbsp. Butter or possibly margarine
• 1/2 c. Onion, minced
• 2 x Cloves garlic, chopped
• 1 lb Aubergine, unpeeled, cut into 1/2-inch cubes
• 1/2 tsp Salt
• 3/4 tsp Oregano
• 3/4 tsp Basil, dry
• 2 dsh Cayenne
• 1 sm Zucchini, unpeeled, sliced
• 2/3 c. Skim lowfat milk, evaporated
• 1 x Egg
• 2 c. Mozzarella, part-skim, grated

1. Preheat the oven to 375 degrees.
2. Heat the butter or possibly margarine and saute/fry the onion, garlic and aubergine in a large skillet for 2 min.
3. Cover.
4. Continue cooking for about 5 min or possibly till the aubergine is soft, stirring a few times.
5. Add in the salt, oregano, basil and cayenne.
6. Stir well.
7. Line the bottom and sides of a greased 10" pie plate with the zucchini slices.
8. Carefully spoon the aubergine mix over them.
9. Combine the evaporated lowfat milk, egg and cheese in a bowl.
10. Pour over the vegetables.
11. Bake for 30 min.
12. Serve warm.

butter, onion, garlic, aubergine, salt, oregano, basil, cayenne, zucchini, milk, egg, mozzarella

Taken from cookeatshare.com/recipes/aubergine-cheese-pie-with-zucchini-crust-71473 (may not work)