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1
Roll out the crust and chill it, either in the freezer for 15 minutes or in the fridge for at least 30 minutes.
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2
Peel and/or salt the eggplant if you like (see page 456).
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3
Rinse with fresh water and squeeze out excess moisture.
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4
Preheat the oven to 400F and set the rack in the middle.
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5
Tear off a piece of foil twice as large as the crust.
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6
Fold it in half and smear it with butter or oil; lay the greased side onto the crust.
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7
Weight the foil with a pile of dried beans or rice (these can be reused for this same purpose), pie weights, or a tight-fitting skillet or saucepananything that will sit flat on the surface.
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8
Bake 12 minutes, then remove the foil and continue to bake at 350F, until the crust is a beautiful shade of brown.
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9
Remove and let cool on a rack while you prepare the filling.
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10
Put the oil in a large nonstick skillet over medium heat.
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11
Two minutes later, add the onion and bell peppers; cook, stirring occasionally, until softened, about 5 minutes.
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12
Add the eggplant and cook until all the vegetables are softened, 10 minutes or longer.
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13
Stir in the olives if youre using them, then taste and adjust the seasoning, cool slightly, and combine with the remaining ingredients.
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14
Spoon this mixture into the partially baked shell and bake for 30 to 40 minutes, or until almost firm and lightly browned on top; reduce the oven heat if the shells edges are darkening too quickly.
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15
Cool for at least 10 minutes before slicing and serving.
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16
Essentially a gratin: Butter a casserole dish large enough to hold the filling comfortably.
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17
Pour the mixture in, sprinkle with 1/2 cup bread crumbs if you like, and bake for 30 to 40 minutes, until almost firm; the center should still jiggle a little, but a thin-bladed knife inserted near the edge will come out clean.
