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1
Chop the eggplants, capsicums and zucchini into large cubes.
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2
Peel and finely chop the onions.
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3
Mix the vegetables together, add 1 sprig of rosemary and the bay leaf and drizzle with the olive oil.
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4
Arrange everything in a baking dish and bake for 3 hours at 150C (300F/Gas 2) they should be well stewed down.
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5
Stir the vegetables regularly during cooking.
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6
Pluck and finely chop the basil leaves.
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7
Place the hazelnuts on a baking tray and lightly toast at 180C (350F/Gas 4) for 5 minutes, then rub in a clean tea towel (dish towel) to remove the skins.
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8
Add them to the slow-cooked vegetables, along with the basil leaves.
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9
Season and allow to cool.
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10
Divide the dough in half and roll out two rectangles of the same size until about 3 mm (1/8 inch) thick.
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11
Line a baking tray with baking paper and lay one rectangle of dough on top.
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12
Spread the slow-cooked vegetables over the pastry dough, leaving a 1 cm ( 1/2 inch) border all around.
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13
Whisk the egg with 3 teaspoons of water and glaze the edges.
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14
Cover with the second piece of pastry.
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15
Seal the two rectangles of pastry dough together by pinching the edges with the back of a fork.
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16
Glaze the top of the pie and decorate with the remaining sprig of rosemary.
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17
Bake at 180C (350F/Gas 4) for 30 minutes.
