• Step 1: Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.
• Step 2: Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
• Step 3: Add the diced eggplant to the skillet and sauté for 10-12 minutes, or until the eggplant is tender and lightly browned.
• Step 4: Stir in the diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Cook for an additional 5-7 minutes, or until the tomatoes have released their juices and the mixture is well combined.
• Step 5: Transfer the eggplant-tomato mixture to a pie dish and spread it evenly. Unroll or roll out the pie crust and place it over the filling, tucking the edges under to create a neat, crimped edge.
• Step 6: Bake the eggplant tomato pie for 30-35 minutes, or until the crust is golden brown and flaky. Allow the pie to cool for 10-15 minutes before slicing and serving.