As a busy mom, finding time to cook healthy meals can feel overwhelming. This Summer Tomato and Eggplant Pie offers a delicious solution. With fresh summer produce and straightforward directions, you can whip up a comforting dish that the whole family will love. It’s perfect for busy weeknights or weekend gatherings, allowing you to enjoy family time while serving a meal that’s both satisfying and wholesome.
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Why You Will Love This Recipe
This Summer Tomato and Eggplant Pie stands out for several reasons. First, it is easy to prepare, making it a breeze for moms with hectic schedules. Second, the comforting flavors of eggplant and tomatoes create a dish that even picky eaters will enjoy. Its minimal prep means less time in the kitchen and more time with your family. Plus, you can customize it by adding cheese or using different veggies based on your family’s preferences.
How to Make Summer Tomato and Eggplant Pie
Ingredients
- 1 pie crust
- 2 medium eggplants, sliced
- 3 medium tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1 cup shredded mozzarella cheese (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the sliced eggplant and cook until softened, about 5-7 minutes.
- Season with salt and pepper.
- Roll out the pie crust and place it in a pie dish.
- Layer the sautéed eggplant, fresh tomatoes, and cheese (if using) in the crust.
- Bake for 30-35 minutes, or until the crust is golden and the tomatoes are bubbly.
- Allow to cool slightly before serving and garnish with fresh basil leaves.
Summer Tomato and Eggplant Pie
A delicious and easy Summer Tomato and Eggplant Pie that’s perfect for busy weeknights, featuring fresh summer produce.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pie crust
- 2 medium eggplants, sliced
- 3 medium tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the sliced eggplant and cook until softened, about 5-7 minutes.
- Season with salt and pepper.
- Roll out the pie crust and place it in a pie dish.
- Layer the sautéed eggplant, fresh tomatoes, and cheese (if using) in the crust.
- Bake for 30-35 minutes, or until the crust is golden and the tomatoes are bubbly.
- Allow to cool slightly before serving and garnish with fresh basil leaves.
Notes
This pie can be customized with additional veggies and is great as leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
How to Serve
This pie makes a great main dish, serving beautifully alongside a simple green salad. You can also pair it with crusty bread for a heartier meal. It’s versatile enough to serve for lunch or dinner and is sure to impress your family and friends alike.
How to Store
Store any leftovers in an airtight container in the refrigerator. This Summer Tomato and Eggplant Pie keeps well and can last for up to three days. When ready to enjoy leftovers, reheat in the oven at a low temperature until warmed through. This will help maintain its crispy crust.
Tips and Variations
Get creative with this recipe! You can add bell peppers, zucchini, or even spinach for extra nutrition. If you prefer a vegan option, you can skip the cheese entirely or use a plant-based alternative. For added flavor, sprinkle in Italian herbs or spices to the sautéed vegetables.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just be sure to thaw and drain excess moisture before adding them to the pie.
Can I make this pie in advance?
Absolutely! You can prepare the pie up to the baking stage and cover it with plastic wrap. Store it in the fridge and bake it when you are ready to serve.
What can I serve with this pie?
This pie pairs well with a fresh salad or grilled veggies. You can also serve it alongside a bowl of soup for a comforting meal.
Conclusion
This Summer Tomato and Eggplant Pie is a fantastic way to bring fresh flavors to your family table without spending hours in the kitchen. Easy to prepare, comforting, and flexible, it is perfect for even the busiest nights. Make sure to give this recipe a try, and don’t forget to save it for later. Happy cooking!
