Mediterranean Aubergine (Eggplant) Pot Pie - cooking recipe

Ingredients

1 eggplant, sliced thin
1 red bell pepper, sliced in strips
1 onion, chopped
1 (10 ounce) can black olives
4 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup hummus
4 4 tablespoons beer or 2 tablespoons water
1/4 cup parmesan cheese (optional)

Preparation

Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
Layer bell pepper strips and reserved eggplant slices over top.
Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
For Vegan omit the cheese.