Pastry
See page 63
Filling
1 small eggplant,
1 large ripe tomato,
1 small bell pepper,
1/4 cup of olive oil,
1 crushed garlic clove,
1/2 cup of finely chopped onion,
1/2 cup of chopped green pepper,
Salt and black pepper to taste,
1 1/2 cups of grated cheddar cheese,
4 eggs,
3/4 cup of milk,
Accessory
Pan size: 25 cm diameter
Pastry
See page 63
Filling
1 small eggplant,
1 large ripe tomato,
1 small bell pepper,
1/4 cup of olive oil,
1 crushed garlic clove,
1/2 cup of finely chopped onion,
1/2 cup of chopped green pepper,
Salt and black pepper to taste,
1 1/2 cups of grated cheddar cheese,
4 eggs,
3/4 cup of milk,
Accessory
Pan size: 25 cm diameter
Pastry
Prepare the pastry according to page 63
Line the pan and its sides with the pastry
Pierce the bottom of the pastry in several places using a fork
Cover the pastry with aluminum foil and bake for five minutes
Remove the foil and continue baking for another ten minutes or until lightly browned
Remove from oven and reserve
Filling
Slice the eggplant into thin rounds, the tomato into thick slices, and the bell pepper into half-rounds
Heat the olive oil and fry the garlic, onion, bell pepper, eggplant, and tomato, stirring constantly for five minutes
Season with salt and black pepper
Place the tomato slices on top, cover, and simmer over low heat for five minutes
Drain the liquid
Assembly
Sprinkle the pastry with cheese and arrange the vegetables on top
Preheat oven to medium temperature
Beat the eggs lightly with milk and pour over the vegetables
Bake in oven for 30 minutes or until the filling is firm,
Remove from oven and serve.
