EGGPLANT AND WALNUT PHYLLO PIE

Steps:

• Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.
• Preheat oven to 375°F with rack in middle.
• Halve leeks lengthwise and thinly slice. Wash and drain.
• Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.
• Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.
• Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil.
• Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.