vegetable pie

This is one of my favorite dishes. It's rich and comforting, it's full of vegetables, and it's (relatively) good for you. My mom has made it for years, and I started making it shortly after I got married. It's a great vegetarian option and I swear you won't even miss the meat. Serve this up with a green salad and you'll have yourself a nice little meal.

½ medium eggplant, cubed
1 yellow onion, thinly sliced
1 green pepper, thinly sliced
1 medium zucchini, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
freshly ground pepper
½ teaspoon dried oregano
½  teaspoon basil
1 large tomato, thinly sliced
1 cup shredded cheddar 
1 cup shredded mozzarella 
double pie crust 


Toss eggplant, onion, green pepper, zucchini and garlic with olive oil, spices, salt and pepper in a roasting pan or large baking sheet.  Roast at 425 degrees until soft, stirring every 10 minutes for about 30 minutes. 


In the meantime, prepare your pie crust (I swear I don't work for Trader Joe's, but they make a really really good frozen crust).

Once your vegetable are done, layer half of vegetables, half of the cheese, and half the tomato. Repeat. Make a lattice top pie crust (or fake it like I do)  and bake for 25 min at 425 degrees. Let cool about 10 minutes before serving.
And enjoy!