1 cup all-purpose flour
3 tbsp olive oil
1 tsp of your favourite dried herbs (dried oregano, thyme, etc.)
Cold water as needed, 1/2 cup more or less
1 tsp salt
1 large red onion thinly sliced
1 cup eggplant diced
1 cup shredded aged cheddar
1 spring of rosemary (optional)
Salt & pepper
Start by making the pie dough: combine the flour, dried herbs, salt and olive oil and work the ingredients together till you have a crumbly mixture; add the cold water a little at the time to have the dough forming together. Work the dough till you form a ball that is uniform, elastic and smooth.
Let it rest for at least 30 minutes covered in the fridge.
In a pan, sautée the sliced red onions and the diced eggplant in a tsp of olive oil till soft, for about 10 minutes adding a pinch of salt and pepper. Let the mixture to cool down.
Warm up the oven at 400F.
Roll the pie dough to about 1/5 inch thickness and place it on a greased pie plate or pie pan of your choice, I used a 9 inches round.
Put the onion and eggplant filling, top with the shredded cheddar cheese. Cut the excess of dough from the pie edges and you can use it to decorate your pie.
Bake for 30 minutes of till golden color.