Eggplant and Zucchini Pie with Roasted Bell Pepper Sauce

Ever since I found this recipe I wanted to try it... It looked so tasty and consisted of some of my favorite ingredients: eggplant, zucchini, goat cheese, tomatoes, hmmm...yum! I had all the veggies at home already and decided to give it a shot. I've use pre-made pie crust, blind baked it for 15 minutes than filled it with eggplant filling and baked it close to an hour, because when I checked it at 30 minute mark, the filling was still very giggly (is that even a word?)The roasted red pepper sauce is a must, I forgot to take a picture of it, but this pie is very mild in flavor and it needs an extra zip which the sauce provides. I have to admit, I was looking forward to eating this pie, but the end result was out of this world. It was soo delicious! My husband, who is generally not happy without meat in his dinner, had 2 helpings and asked if I could make it again...Now, that is what I call an endorsement. I hope you'll try this recipe and enjoy it as much as we did. It was adapted from Hubert Keller-I only used two of his recipes in the past and they were both a huge hit. I think I'll be back for more.



For this recipe you will need:
• 1 pre-baked pie shell (baked in a deep dish pie pan)
Eggplant Filling:
• 3 eggplants, ends cut off and cut in half lengthwise
• 5 tablespoons butter
• ½ cup flour
• 2 cup milk
• 4 oz goat cheese
• 4 large eggs
• Nutmeg, to taste
• Salt & Pepper, to taste
• 1 teaspoon garlic, finely minced
• Plum tomatoes, thinly sliced
• 4 small zucchini, thinly sliced (about 1 lb)
• ½ cup fresh bread crumbs
• 1 teaspoon fresh thyme leaves
• 1 tablespoon extra virgin olive oil

Roasted Red Bell Pepper Sauce:

• ¼ tablespoon extra virgin olive oil
• Onion, minced
• 2 cloves garlic, finely minced
• Plum tomatoes, blanched, peeled, seeded, diced
• 1 large red bell pepper, roasted, peeled, seeded and diced
• ½ teaspoon fresh thyme leaves
• 1 teaspoon sugar or honey
• Salt & Pepper, to taste
• 6 fresh basil leaves, minced



Preheat oven to 350º F.
To prepare the filling, lightly brush a baking pan with olive oil. Place the eggplant halves skin side up
on the pan and roast in the oven for 40 – 45 minutes, or until completely tender. Remove from the
oven and set aside to cool. When cool, carefully scoop out the flesh and transfer to a strainer,
discarding the skin. Let drain for 20 minutes, and then chop coarsely.
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 to 3 minutes, or until
blended. Gradually pour in the milk while stirring and continues to stir until the mixture thickens.
Remove from the heat. Fold in the goat cheese and the eggs one by one. Season to taste with salt,
pepper and a dash of nutmeg. Add the chopped eggplant and garlic into the mixture.
Spoon the eggplant mixture into the pie shell and spread it out evenly. Slice the tomatoes and
zucchinis into thin slices. Beginning on the outermost edge of the pie and working clockwise, arrange
alternating tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill the
center, arrange alternating tomato and zucchini disks counter clockwise, overlapping slightly. Sprinkle
with the breadcrumbs, thyme leaves and 2 tablespoons of the olive oil. Season with salt and pepper.
Place the eggplant pie on a baking sheet in the center of the oven and bake about 30 minutes ( I baked it for 50-60 minutes)
To prepare the sauce, combine the olive oil and onion in a saucepan and sauté over medium heat for 3
minutes, or until translucent. Stir in the garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper
and cook for 15 minutes, or until it thickens. Adjust the seasonings if necessary and stir in the basil.
Keep warm.