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1
Preheat oven to 350u00b0 F.
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2
To prepare the filling, lightly brush a baking pan with olive oil. Place the eggplant halves skin side up on the pan and roast in the oven for 40 - 45 minutes, or until completely tender.
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3
Remove from the oven and set aside to cool. When cool, carefully scoop out the flesh and transfer to a strainer, discarding the skin. Let drain for 20 minutes, and then chop coarsely.
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4
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 to 3 minutes, or until blended.
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5
Gradually pour in the milk while stirring and continues to stir until the mixture thickens.
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6
Remove from the heat. Fold in the goat cheese and the eggs one by one.
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7
Season to taste with salt, pepper and a dash of nutmeg.
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8
Add the chopped eggplant and garlic into the mixture.
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9
Spoon the eggplant mixture into the pie shell and spread it out evenly.
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10
Slice the tomatoes and zucchinis into thin slices. Beginning on the outermost edge of the pie and working clockwise, arrange
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11
alternating tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill the center, arrange alternating tomato and zucchini disks counter clockwise, overlapping slightly.
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12
Sprinkle with the breadcrumbs, thyme leaves and 2 tablespoons of the olive oil. Season with salt and pepper.
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13
Place the eggplant pie on a baking sheet in the center of the oven and bake about 30 minutes.
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14
To prepare the sauce, combine the olive oil and onion in a saucepan and saute over medium heat for 3 minutes, or until translucent.
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15
Stir in the garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper
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16
and cook for 15 minutes, or until it thickens. Adjust the seasonings if necessary and stir in the basil. Keep warm.
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17
Remove the pie from the oven and un-mold onto a warm serving dish or cut into slices. Serve with the sauce on the side.
