Vegetable Pie

• 1 eggplant cut into thin slices
• 6 tbls. olive oil
• 3 onion chopped
• 4 zucchini sliced
• 1/2 lb. mushrooms sliced
• 1 (16 oz.) can tomato puree
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 cloves garlic
• 1 c parmesan cheese grated
• 4 oz. Fontina shredded
• 1 cup ricotta
• 1/2 c sour cream
• 1 pkg. pie pastry

1. Brush eggplant lightly with 2 tbls. oil. Set on a foil covered cookie shee and broil on each side. Saute onion in the remaining oil until soft; add zucchini and mushrooms; cook until limp. Add puree and season with sugar, salt and pepper.
2. Finely chop garlic and toss with parmesan. Beat together fontina, ricotta and sour cream.
3. In baking dish, lager the eggplant, tomato sauce, cheese mixture and parmesan mixture, using 1/2 the amount the first time, the layering to finish each mixture.
4. Roll our pastry to fit the dish. Cover the top. Preheat oven to 375 degrees. Bake until pastry is crips about 20 to 30 minutes.

olive oil, onion, zucchini, mushrooms, tomato puree, sugar, salt, pepper, garlic, parmesan cheese, ricotta, sour cream, pie pastry

Taken from www.epicurious.com/recipes/member/views/vegetable-pie-1202110 (may not work)