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Tart, Mediterranean Vegetable (D, TNT)
Source: Another list
Serves: 6 to 8

1/4 cup olive oil
1 12-to-14-ounce eggplant (unpeeled), diced (6 cups)
2 onions, peeled and thinly sliced into rings
3 cups (about 8 ounces) sliced mushrooms
1 large red bell pepper, seeded and thinly sliced (1 cup)
1 medium-sized green bell pepper, seeded and chopped (1/2 cup)
5 large cloves garlic, peeled and crushed in garlic press (or minced)
1 medium 2-1/2-ounce zucchini (unpeeled), diced (1 cup)
2 large tomatoes (including juice), peeled, cored, and chopped (see directions for peeling tomatoes below)
1/4 cup (about 15) pitted and halved kalamata olives
1 tablespoon freshly-shredded mixed herbs, e.g., 3/4 teaspoon each freshly-shredded basil, marjoram or sage, rosemary, and thyme (or 1 teaspoon dried herb blend of your choice can be substituted for the fresh herbs)
1/4 teaspoon crushed red pepper flakes (optional, I love it)
1/8 to 1/4 teaspoon black pepper
1 9" pie shell (unbaked)
1 egg (this can be omitted)
3/4 to 1-1/2 cups (3 to 6 ounces) natural feta cheese

To peel tomatoes, heat in boiling water until skin splits (about 1 minute).

Heat very large skillet or Dutch oven. Add olive oil; heat over medium flame.

Add eggplant and onions; sauté until soft and golden brown. Add mushrooms, peppers, and garlic; sauté until softened. Add zucchini and tomatoes; cook until zucchini is tender. Turn off flame under pot. Stir in olives, herbs, crushed red pepper flakes, and black pepper. Set aside and cool.

Preheat oven to 350°F. Fill the pie shell with the cooled vegetable mixture. Beat egg; evenly pour over top. Evenly sprinkle with cheese. Bake until edges of pastry are golden brown and vegetables are browned in places (20 to 25 minutes).

Serve hot, warm, or at room temperature.

Variation: Freshly grated Parmesan and/or Romano cheese can be substituted for the Feta.

This also makes splendid tarts, approximately 11 to 12 miniature tarts.

If desired, sprinkle a little lemon juice over the leftovers before serving them.

Poster's Notes:
I've made it with both fresh and dried herbs, and with both types of cheese (albeit not in the same dish, obviously). AWESOME! (If you don't have the fresh herbs on hand, dried will work perfectly fine.)

It can be made a day ahead to allow the flavors to ripen.

Note that you may want to add salt. I don't because of the olives and cheese.

You'll swear that it won't fit in the pie crust but it does.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A