MEDITERRANEAN VEGETABLE PIE

Steps:

• Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
• Weigh down with something flat and heavy; let stand 30 minutes.
• Cut into 1/4 inch cubes.
• Heat 1/4 Cup oil in a large skillet.
• Add eggplant all at once.
• Quickly toss to coat.
• Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
• Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
• Cook, stirring constantly, until tender (about 5 minutes).
• Set aside.
• Combine oregano, basil, remaining salt, and pepper in measuring cup.
• Set aside.
• Prepare crust according to directions for a 2 crust pie.
• Divide dough into 2 balls, 1 slightly larger than the other.
• roll out larger into 12 inch circle; fit into 10 inch pie plate.
• Trim overhang to 1/2 inch.
• Sprinkle with 3 tablespoons of Parmesan.
• Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
• Repeat, reserving 1 tablespoons parmesan.
• Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
• Brush lattice strips with water; sprinkle with remaining parmesan.
• Bake at 425 degrees F.
• for 25 minutes or until pastry is golden brown and pie just begins to bubble.
• Let stand 15 minutes before serving.