INGREDIENTS

1. 1lbeggplants, peeled 1/4 inch slices
2. 1teaspoonsalt
3. 1largeonion, sliced
4. 1green pepper, seeded and sliced (optional)
5. 1/2lbzucchini, sliced
6. 2clovesgarlic, minced
7. 3/4cupoil
8. 1lbtomatoes, cored seeded,sliced in 8 ths
9. 3/4teaspoonoregano
10. 3/4teaspoonbasil
11. 1/2teaspoonsalt
12. 1/4teaspoonpepper
13. 1packagepie crust mix
14. 1/2cup gratedparmesan cheese
15. 2cups shreddedmozzarella cheese

DIRECTIONS

1. Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
2. Weigh down with something flat and heavy; let stand 30 minutes.
3. Cut into 1/4 inch cubes.
4. Heat 1/4 Cup oil in a large skillet.
5. Add eggplant all at once.
6. Quickly toss to coat.
7. Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
8. Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
9. Cook, stirring constantly, until tender (about 5 minutes).
10. Set aside.
11. Combine oregano, basil, remaining salt, and pepper in measuring cup.
12. Set aside.
13. Prepare crust according to directions for a 2 crust pie.
14. Divide dough into 2 balls, 1 slightly larger than the other.
15. roll out larger into 12 inch circle; fit into 10 inch pie plate.
16. Trim overhang to 1/2 inch.
17. Sprinkle with 3 tablespoons of Parmesan.
18. Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
19. Repeat, reserving 1 tablespoons parmesan.
20. Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
21. Brush lattice strips with water; sprinkle with remaining parmesan.
22. Bake at 425 degrees F.
23. for 25 minutes or until pastry is golden brown and pie just begins to bubble.
24. Let stand 15 minutes before serving.