---------- 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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