Eggplant pie by Roula

Wash the eggplants and cut them into cubes the size of croutons. Boil them for 10 minutes in a pot of water.

As soon as they are tender strain them well pressing them into a strainer so that all the excess liquids are discarded.

Heat the oil in a non-stick pan and sauté the onion with the eggplants for 5 minutes until they brown.

Add 1/2 cup water and the trahana and boil for 5 minutes over low heat with the lid on until all the liquids are absorbed and the trahana is not firm to the bite.

As soon as the mixture cools mix in the eggs and the feta cheese. Season with salt and pepper according to how salty the feta cheese is.

Layer the pie as following3 filo sheets - filling - 2 filo sheets - filling - 2 filo sheets - filling - 3 fillo sheets.

Bake at 180°C for about an hour.