makes 6 cups of filling
1/4 cup olive oil
1 lb. Italian sausage, cut into medium size pieces
1 small onion, diced
1 large eggplant, cut into 1 1/2 inch cubes
1 1/4 cup diced tomatoes, canned or fresh
1 Tbsp. tomato paste (optional)
2 Tbsp. red wine vinegar
1 Tbsp. capers, rinsed
1/2 cup chopped green olives
3/4 tsp. cocoa powder (optional)
2 Tbsp. currents or golden raisins
2 Tbsp. pine nuts
2 Tbsp. chopped fresh basil
1/2 tsp salt
1/4 tsp. black pepper
1 pizza dough, store bought or homemade
red pepper flakes
1 egg yolk
1 tsp. water
Put egg yolk & water in a small bowl & beat together. Set aside.
preheat oven to 350 degrees F.
Put 2 tablespoons of olive oil in a large pan on medium heat. Add the sausage and brown. Remove the browned sausage and set aside. To the same pan add the other 2 tablespoons of oil and sauté the onions until softened, about 3 minutes.
To the onions add the eggplant and cook for about 5 minutes, then add the tomatoes, paste, cocoa powder and vinegar, cooking for another 5 minutes. To the eggplant mixture, add the capers, olives, currents, pine, salt, pepper, basil & stir well.
Add the sausage to the eggplant mix and stir to incorporate all the ingredients. Set aside.
Put the filling into individual ramekins. Roll out dough & cut circles slightly larger than the mouth of the ramekins. Place the dough on top, pulling & pressing gently down the sides. Cut a small hole in the center of the dough & brush with egg wash. Sprinkle each pot pie with red pepper flakes or dried oregano or both!
Place the pot pies on a cookie sheet & bake for about 20-30 minutes or until the tops are golden.
REMEMBER; all ovens are different. My oven tends to cook faster, so be mindful of time.