Robin Leach's Mediterranean Eggplant Pie

March 22, 2008

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1 medium eggplant, cut into 1/4 " " thick slices (If fresh and thin-skinned, do

not peel)

Salt and Freshly ground pepper, to taste

2 tablespoons olive oil

2 large sweet onions, sliced

1 10-ounce package fresh spinach, cleaned and trimmed of stems

2 medium tomatoes, peeled and sliced

3/4 cup pesto sauce, homemade or store-bought

1 unbaked pastry crust, for 10-inch pie

Preheat the oven to 400 degrees. Lightly butter a 2 3/4 qt. deep baking dish

(such as a souffle' dish) that is 8 to 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

minutes until they are softened, but not browned. Set aside.

Place the washed spinach in a pot. Cover and cook over high heat for 3 to 5

minutes, or until the spinach is wilted. Squeeze as much moisture as you can out

of the spinach.

Arrange half 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 a lightly floured surface until it is large enough to

over the top of the casserole. Place it on top, form a decorative riased edge.

Bake for 50 to 60 minutes. Let stand for 15 minutes.

Serve wedges, garnished with caviar if desired.

Author: Robin Leach

Source: Cooking with Regis and Kathie Lee

Formatted by Chupa Babi: 03.21.08

ChupaNote: add 1/2 t. red pepper flakes to the onions in oil. Add more, to

taste, for some heat and zip.

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