---------- Recipe via Meal-Master (tm) v8.05
  Categories: Vegetables, Pies, Mediterrane, Celebrity, Wrv
       Yield: 8 Servings
 -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
       1 md Eggplant; 1/4 slice
            Salt and fresh ground pepper
       2 tb Olive oil
       2 lg Onions; slice
      10 oz Fresh spinach; clean, stem
       2 md Tomatoes; peel, slice
     3/4 c  Pesto sauce
       1    10 unbaked pie crust
            Black or golden caviar
   Preheat the oven to 400~. Lightly butter a 2-3/4 qt deep baking dish that
   is 8 to 9 in diameter. Season the eggplant with salt and pepper; set side.
   In a large skillet, heat the oil over medium heat. Add the onions and cook
   for 10 to 15 minutes, or until the onions are softened but not browned. Set
   aside. Place the spinach in a large saucepan. Cover and cook over high heat
   for 3 to 5 minutes, or until the spinach is wilted. Squeeze as much
   moisture as you can out of the spinach. Arrange half of the eggplant in the
   bottom of the prepared dish. Top with layers of the onions, spinach,
   tomatoes and pesto sauce. Repeat the layers with the remaining ingredients,
   ending with the pesto sauce. Roll out the pastry on a lightly floured
   surface until it is about 1/4 thick and large enough to cover the top of
   the casserole. Place it on top of the casserole. If you like, you can form
   a raised edge around the pastry or decorate the top. Bake for 50 to 60
   minutes, or until golden brown and heated through. Let stand for 15
   minutes. Serve the vegetables with a piece of the crust and top each
   serving with caviar. Source: Cooking with Regis & Kathie Lee.