Recipe: Aubergine (Berenjena-Eggplant) Cheese Pie with Zucchini Crust

Aubergine Cheese Pie with Zucchini Crust

1 1/2 tbsp butter or margarine
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb aubergine (eggplant), unpeeled, cut into 1/2-inch cubes
1/2 tsp salt
3/4 tsp oregano
3/4 tsp basil, dried
2 dash cayenne
1 small zucchini, unpeeled, sliced
2/3 cup skim milk, evaporated
1 egg
2 cup mozzarella, part-skim, grated

Preheat the oven to 375 degrees.

Melt the butter or margarine and saute the onion, garlic and aubergine in a large skillet for 2 minutes. Cover. Continue cooking for about 5 minutes or until the aubergine is soft, stirring a few times. Add the salt, oregano, basil and cayenne. Stir well.

Line the bottom and sides of a greased 10-inch pie plate with the zucchini slices. Carefully spoon the aubergine mixture over them.

Combine the evaporated milk, egg and cheese in a bowl. Pour over the vegetables.

Bake for 30 minutes. Serve hot.