Mediterranean Vegetable Pie(Yields 8 Servings) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0.
Place eggplant between several thicknesses of paper towels.
Sprinkle with a teaspoon of salt; weigh down with breadboard or several recipe books and let stand 30 minutes.
Cut into 1/4-inch cubes.
Heat 1/2 cup olive oil in a large Teflon skillet; add the eggplant and quickly toss to coat with oil.
Cook, stirring constantly, until eggplant is tender, about 5 minutes.
Remove to a large bowl.
Pour remaining olive oil in the skillet, add onion, green pepper, zucchini and garlic.
Cook until veggies are tender, but do not lose their shape, about 5 minutes.
Reserve.
Combine oregano, basil, 1/2 teaspoon salt and pepper in a small measuring cup.