Caramelized Onion, Potato, and Eggplant Rustici with a Pasta Frolla Dough

When we got our CSA box on Sunday and I started planning meals for the week I realized that I had WAY to many vegetables for the few days we were actually going to be home for dinner.  In an effort to use them up as tastily as possible I grouped them "logically" and took to the internet to find some new recipes for each combination.  Turns out if you google "ingredients eggplant potato onions" about halfway down the first page you find this tasty little recipe for Caramelized Onion, Potato, and Eggplant Rustici with a Pasta Frolla Dough.

Here's my advice to you... Stop whatever you're doing and go make this recipe. Now.  Do it.  Go on.  

First off, the Pasta Frolla dough is sort of like a pie crust.  So you can use it for savory or sweet rustic type things.  It's amazing.  Here's my slightly modified version...

Pasta Frolla

Ingredients

1 1/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 freshly grated lemons, zest of or 1 oranges (optional)
1/2 cup cold unsalted butter, cut into bits
1 large eggs, beaten lightly
1 teaspoon vanilla

Directions

1.In a bowl, whisk together the flour, sugar, salt, and zest.
2.Cut in the butter, until it resembles coarse meal.
3.Add the egg and the vanilla and toss the mixture until incorporated.
4.Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
5.Chill, wrapped in plastic at least 1 hour or overnight.
6.Let the dough stand at room temperature until softened, but still firm enough to roll out.

As for the filling, if you click through the link at the top to the original recipe you'll find the filling.  I basically did the lazy version noted below. 

Savory Eggplant, Potato, and Onion Filling

Ingredients

2 medium eggplants (diced)

3 medium potatoes (diced)

1 sweet onion (sliced)

butter

olive oil

salt and pepper 

I basically just sliced and diced these up.  Sauteed the eggplants in one pan on the stovetop with olive oil, salt, and pepper. Cooked and crisped up the diced potatoes in another pan on the stovetop with a combo of olive oil, butter, salt, and pepper.  And caramelized the onions in the oven at 400 degrees.  

Once the separate parts of the filling were ready.  I took the dough out of the fridge and left it on the counter for five minutes.  Separated it into four balls, rolled them out to about 1/4 inch.  Put a spoonful of eggplant, followed by a spoonful of potatoes, topped with caramelized onions on each.  Scrunched up the sides into little rustici, and popped them in the oven at about 325 degrees for 30 minutes.  

Best. Dinner. Ever.