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1
Preheat the grill or possibly broiler.
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2
Mound the flour and salt in the center of a cutting board.
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3
Using a pastry cutter, cut the butter into the flour till the mix resembles coarse crumbs.
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4
Fold in the egg and cool water and work the dough just sufficient so which it comes together.
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5
Wrap in plastic and chill 30 min.
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6
Brush the aubergine slices with extra virgin olive oil and grill on both sides till marked and crispy, about 3 min per side.
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7
Set aside.
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8
Meanwhile, in a 12- to 14-inch skillet, heat the extra virgin olive oil over high heat till just smoking.
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9
Add in the garlic and onion and saute/fry over high heat till light golden.
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10
Add in the mint, thyme, oregano and salt and pepper to taste and cook 5 min more.
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11
Stir in the tomato puree, bring to a boil, simmer till very thick and stew-like and remove from heat.
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12
Preheat the oven to 350 degrees.
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13
Roll the dough out to an even 1/8-inch thickness and fit it into a 10-inch tart pan.
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14
Blind bake the pastry shell for 20 min, till golden, then remove from oven and allow to cold.
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15
Layer the aubergine slices and tomato sauce mix in the tart shell, alternating layers and ending with a layer of aubergine.
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16
Cut the slices if necessary to fit the pie shell.
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17
Top with abundant grated cheese and bake in the oven 20 min, till the cheese is browned and the sauce is bubbling.
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18
Let cold 15 min, then slice and serve.
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19
This recipe yields 8 servings.
