Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Place the sliced zucchini and eggplant on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry.

3. 3

   In a small bowl, mix the tomato sauce with the minced garlic and diced red bell pepper.

4. 4

   Unroll the pie crust onto the prepared baking sheet. Spread the tomato sauce mixture over the center of the dough, leaving a 2-inch border around the edges.

5. 5

   Arrange the zucchini, eggplant, and tomato slices in concentric circles or overlapping rows on top of the sauce.

6. 6

   Drizzle the vegetables with olive oil and season generously with dried thyme, salt, and black pepper.

7. 7

   Fold the edges of the dough up and over the outer edge of the filling, pleating it as you go to create a rustic crust.

8. 8

   Brush the exposed crust with the beaten egg wash for a golden finish.

9. 9

   Bake for 35-40 minutes, or until the crust is golden brown and the vegetables are tender.

10. 10

    Remove from the oven and immediately sprinkle the crumbled goat cheese over the hot vegetables. Let it cool for 5 minutes before slicing.