Mixed Vegetable Pie Recipe
Ingredients
| Mozzarella cheese | 8 Ounce | |
| Zucchini | 1 Small | |
| Mushrooms | 3 Large | |
| Garlic | 1 Clove (5gm) | |
| 1 medium-size onion | ||
| Eggplant | 1 Small | |
| Salad oil | 1/4 Cup (16 tbs) | |
| 3/4 teaspoon each dry basil and oregano leaves | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Tomatoes | 3 Large | |
| Eggs | 4 standard | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Paprika | ||
Directions
Insert shredding disc in processor, shred mozzarella cheese and set aside.
Change to slicing disc; slice zucchini and mushrooms and set aside.
Change to metal blade.
Process garlic until chopped.
Cut onion into chunks, add to garlic, and process with on-off bursts until coarsely chopped; set aside.
Peel eggplant and cut into chunks.
Process 1/2 at a time with on-off bursts until very coarsely chopped.
Heat salad oil in a wide frying pan over medium heat.
Add eggplant and onion; stirring occasionally, cook for 10 minutes or until vegetables are soft.
Add zucchini, mushrooms, basil, oregano, salt, and pepper, and cook for 7 minutes or until mushrooms are soft.
Meanwhile, peel and quarter tomatoes.
Process with on-off bursts until coarsely chopped.
Add to eggplant mixture and simmer rapidly until all liquid has evaporated (about 15 minutes).
Cool.
Process eggs and 1/4 cup of the Parmesan cheese for 5 seconds to mix.
Stir into cooled eggplant mixture.
Pour half of this into a well greased 9-inch pie pan (1 1/4 inches deep) or 8-inch square baking pan.
Top with half the mozzarella cheese, then top with remaining vegetable mixture.
Sprinkle with remaining cheeses, then lightly with paprika.
Bake in a 400° oven for 25 minutes or until puffed and browned.
Cool on rack for 10 minutes, then cut in wedges or spoon out portions.
Change to slicing disc; slice zucchini and mushrooms and set aside.
Change to metal blade.
Process garlic until chopped.
Cut onion into chunks, add to garlic, and process with on-off bursts until coarsely chopped; set aside.
Peel eggplant and cut into chunks.
Process 1/2 at a time with on-off bursts until very coarsely chopped.
Heat salad oil in a wide frying pan over medium heat.
Add eggplant and onion; stirring occasionally, cook for 10 minutes or until vegetables are soft.
Add zucchini, mushrooms, basil, oregano, salt, and pepper, and cook for 7 minutes or until mushrooms are soft.
Meanwhile, peel and quarter tomatoes.
Process with on-off bursts until coarsely chopped.
Add to eggplant mixture and simmer rapidly until all liquid has evaporated (about 15 minutes).
Cool.
Process eggs and 1/4 cup of the Parmesan cheese for 5 seconds to mix.
Stir into cooled eggplant mixture.
Pour half of this into a well greased 9-inch pie pan (1 1/4 inches deep) or 8-inch square baking pan.
Top with half the mozzarella cheese, then top with remaining vegetable mixture.
Sprinkle with remaining cheeses, then lightly with paprika.
Bake in a 400° oven for 25 minutes or until puffed and browned.
Cool on rack for 10 minutes, then cut in wedges or spoon out portions.
Chef
