Full of robust flavour, this rustic, filo-topped pie is inspired by the rich and punchy flavours of the traditional Sicilian vegetable stew, caponata. Simple to make but entirely satisfying – from the crunchy pastry to the tomato-braised eggplant and capsicum – this dish spoons out big dividends for minimal investment.
Preheat oven to 200°C fan-forced. Trim eggplant and cut into 2cm pieces. Remove core and seeds from capsicum and cut into 2cm pieces. Peel and halve onion and cut into thin wedges.
Place eggplant, capsicum, onion and oil in a medium roasting dish or pie dish. Season with salt and pepper and toss to combine. Bake for 20–25 minutes or until the vegetables are softened.
Carefully remove dish from oven. Pick oregano leaves from their stems. Add tomatoes, olives and oregano to eggplant and stir to combine.
Melt butter in a microwave or on the stovetop. Working on a clean surface and with 1 filo sheet at a time, brush filo with butter. Layer 2 sheets together and scrunch loosely. Repeat with remaining sheets and arrange on top of vegetables in dish.
Brush filo with butter and sprinkle with pine nuts. Return pie to oven and cook for a further 18–20 minutes.
Allow pie to stand for 5 minutes before dividing between bowls to serve.