Preparation

• Heat oven to 350ºF.
• Peel eggplant and cut into cubes. Arrange on a non-stick baking sheet (or a sheet lined with a silicone baking mat) and bake for 5-10 minutes, or until lightly browned and soft; remove when done and set aside.
• Prepare frozen pie crust according to package instructions, or if using a refrigerated pie dough, prepare according to package instructions and arrange in 9-inch pie plate. If package instructions require pre-baking, bake crust and set aside.
• In a large bowl eggs, yogurt, cheese, salt, oregano, and milk and blend well.
• In a separate bowl, combine olives, onion, tomatoes and set aside.
• Arrange eggplant cubes in the bottom of the pie crust, and pour eggs over evenly.
• Sprinkle vegetables evenly on top of egg mixture.
• Bake for 20-30 minutes, or until eggs are set and a knife inserted into the middle comes out clean.

Serve with a mixed greens salad.