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
-- milk or cream to
-- make 1 1/2 cups in
-- all
3 tablespoons grated Swiss cheese
1 Prebaked shell|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.