Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    eggplant -- peeled and diced
   2      tablespoons   butter
                        minced garlic
                        olive oil
                        salt
                        pepper
                        parsley
   1      pinch         tarragon
     1/4  cup           dry white vermouth
                        ***CUSTARD***
   3      large         eggs blended with enough mlik or cream
                        -- to make 1-1/2 cups
                        -- in all
   3      tablespoons   grated swiss cheese
   1                    prebaked shell

Preparation:

Steep eggplant for 10 minutes in a sprinkling of salt, pat dry. Saute the eggplant in olive oil; add minced garlic, herbs and parsley. Add the vermouth and boil for 1/2 minute. Strew eggplant in pie shell. Pour custard into 1/8" of rim of shell. Sprinkle on cheese. Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.