topping. Cool 10 minutes before serving–but not much longer as the heat from below will wilt the phyllo. If you care to use cheese, sprinkle some freshly grated Parmesan over the filling before you add the first layer of phyllo.
- 4 1/2 Tbs. olive oil
- 1 large onion, halved and sliced (2 cups)
- strips (1 cup)
- 1 medium eggplant, cut into 1-inch cubes (4 cups)
- 1 medium zucchini, cut into 1-inch cubes (2 cups)
- 1 clove garlic, minced
- 2 cups canned crushed tomatoes
- 2 Tbs. chopped fresh parsley
- 1 1/2 tsp. dried basil
- 14-oz. can artichoke hearts, drained and quartered
- 1/2 cup chopped olives (2 1/4 oz.)
- 8 sheets phyllo dough, cut slightly larger than your pan
- In large saucepan, heat 1 1/2 tablespoons oil over medium heat. Add onion and pepper and cook, stirring often, until onion begins to soften, about 5 minutes. Stir in eggplant, zucchini, garlic, and salt and pepper to taste. Cover and cook, stirring once or twice, until eggplant has softened, about 7 minutes. Stir in tomatoes, parsley and basil. Cover and simmer 5 minutes; remove pan from heat.
- Preheat oven to 375ûF. Grease shallow 2-quart casserole. Spread artichoke hearts over bottom of prepared casserole; sprinkle with olives. Spoon vegetable mixture into casserole and smooth top.
- Place one sheet of phyllo over vegetables. Brush thoroughly with some of the remaining oil and tuck edges of phyllo inside edge of pan. Repeat with remaining sheets of phyllo, brushing and tucking each one. Poke several steam vents in top of pie with paring knife. Bake until topping is golden brown, about 35 minutes. Let cool no more than 10 minutes before serving.
- Serving Size: Serves 8
- Calories: 200
- Carbohydrate Content: 26 g
- Fat Content: 10 g
- Fiber Content: 6 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 295 mg