Eggplant and leek pie

A fine pie made from a lot of vegetables, created by a random combination of vegetables that I had ... and it turned out great!

Preparation steps

Cut the eggplant into rings, add salt and leave for about 10 minutes to let the water and bitterness. * if you don't have already roasted peppers, fry them and clean them of seeds.
Wash the leek well, chop it and sauté it in a little oil until it softens a little. Salt it.
Turn on the oven at 150 degrees and pick up the excess water from the eggplant napkin, then arrange it in a baking tray and bake for about 15 minutes until it turns slightly brown.
Sweeten the leek with the young cheese, egg, a little bite and season.
Roll out the puff pastry and line a baking tray or a fireproof dish (mine is 20x30) and arrange the layers: - leek with cheese - roasted peppers and - roasted eggplant. Add salt and repeat the process and finally "pour" with sour cream. * I had 2 coats alone
Bake for about half an hour at 200 degrees.

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