Robin Leach's Mediterranean Eggplant Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: ROBIN LEACH'S MEDITERRANEAN EGGPLANT PIE
Categories: Vegetables, Pies, Mediterrane, Celebrity, Wrv
Yield: 8 Servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
1 md Eggplant; 1/4" slice
Salt and fresh ground pepper
2 tb Olive oil
2 lg Onions; slice
10 oz Fresh spinach; clean, stem
2 md Tomatoes; peel, slice
3/4 c Pesto sauce
1 10" unbaked pie crust
Black or golden caviar

Preheat the oven to 400~. Lightly butter a 2-3/4 qt deep baking dish that
is 8 to 9" in diameter. Season the eggplant with salt and pepper; set side.
In a large skillet, heat the oil over medium heat. Add the onions and cook
for 10 to 15 minutes, or until the onions are softened but not browned. Set
aside. Place the spinach in a large saucepan. Cover and cook over high heat
for 3 to 5 minutes, or until the spinach is wilted. Squeeze as much
moisture as you can out of the spinach. Arrange half of the eggplant in the
bottom of the prepared dish. Top with layers of the onions, spinach,
tomatoes and pesto sauce. Repeat the layers with the remaining ingredients,
ending with the pesto sauce. Roll out the pastry on a lightly floured
surface until it is about 1/4" thick and large enough to cover the top of
the casserole. Place it on top of the casserole. If you like, you can form
a raised edge around the pastry or decorate the top. Bake for 50 to 60
minutes, or until golden brown and heated through. Let stand for 15
minutes. Serve the vegetables with a piece of the crust and top each
serving with caviar. Source: Cooking with Regis & Kathie Lee.

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