Robin leach's mediterranean eggplant pie

8 servings

Ingredients

Quantity Ingredient
1 medium Eggplant, cut into 1/4 inch thick slices
Salt and freshly ground black pepper to taste
2 tablespoons Olive oil
2 larges Onions, sliced
10 ounces Fresh spinach, cleaned and trimmed of stems
2 mediums Tomatoes, peeled and sliced
¾ cup Homemade or store bought pesto sauce

Directions

unbaked pastry crust for a single 10 inch pie black or golden caviar, for serving with the baked pie Preheat the oven to 400F. Lightly butter a 2-¼ quart deep baking dish such as a souffle dish that is 8-9 inches in diameter. Season the eggplant with salt and pepper.

Set aside. In a large skillet, heat the oil over medium heat. Add the onions and cook for 10-15 minutes, or until the onions are sotftened but not browned. Set aside. Place the washed spinach in a large saucepot. Cover, and cook over high heat for 3-5 minutes, or until the spinach is wilted. Squeeze as much moisture as you can out of the spinach. Arrange half of the eggplant in the bottom of the prepared dish. Top with layers of half the onions, spinach, tomatoes, and pesto sauce. Repeat the layers with the remaining ingredients, ending with the pesto sauce. Roll out the pastry on alighly floured surface until it is about ¼ inch thick and large enough to cover the top of the casserole. Plaqce it on top of the casserole. If you like, you can form a raised edge around the pastry or decorate the top. Bake for 50-60 minutes, or until golden brown and heated through. Let stand for 15 minutes. Serve the vegetables with a piece of the crust and top each serving with caviar. Makes 8 servings.

Origin: Cooking with Regis & Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-18-94

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