Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant, cut into 1/4 inch 10 oz Fresh spinach, cleaned and
-thick slices -trimmed of stems
Salt and freshly ground 2 md Tomatoes, peeled and sliced
-black pepper to taste 3/4 c Homemade or store bought
2 T Olive oil -pesto sauce
2 lg Onions, sliced

unbaked pastry crust for a single 10 inch pie black or golden caviar,
for serving with the baked pie Preheat the oven to 400F. Lightly
butter a 2-1/4 quart deep baking dish such as a souffle dish that is
8-9 inches in diameter. Season the eggplant with salt and pepper.
Set aside. In a large skillet, heat the oil over medium heat. Add the
onions and cook for 10-15 minutes, or until the onions are sotftened
but not browned. Set aside. Place the washed spinach in a large
saucepot. Cover, and cook over high heat for 3-5 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 half the onions, spinach, tomatoes, and
pesto sauce. Repeat the layers with the remaining ingredients,
ending with the pesto sauce. Roll out the pastry on alighly floured
surface until it is about 1/4 inch thick and large enough to cover
the top of the casserole. Plaqce it on top of the casserole. If you
like, you can form a raised edge around the pastry or decorate the
top. Bake for 50-60 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. Makes 8 servings.
Origin: Cooking with Regis Kathie Lee. Shared by: Sharon Stevens,
Nov/94.

Submitted By SHARON STEVENS On 11-18-94

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