Mediterranean Vegetable Pie(Yields 8 Servings)

• 1 medium eggplant (1 1/4 lb.), peeled and cut into 1/4-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
• 3/4 c. olive oil
• 2 medium tomatoes, cored, seeded and cut into eighths
• 3/4 tsp. leaf oregano, crumbled
• 3/4 tsp. leaf basil, crumbled
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 pkg. pie crust mix
• 1/2 c. freshly grated Parmesan cheese
• 2 c. shredded Mozzarella cheese

1. Preheat oven to 425u0b0.
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 1/4-inch cubes.
5. Heat 1/2 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, 1/2 teaspoon salt and pepper in a small measuring cup.

eggplant, salt, onion, green pepper, zucchini, garlic, olive oil, tomatoes, leaf oregano, leaf basil, salt, pepper, pie crust, freshly grated parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170681 (may not work)