I made this pie for a vegetarian friend of mine. The ingredients are as follows:
Originally we were also going to put spinach and leeks in as well but I forgot and the pie was fine without them. Maybe next time!
Melt some butter in a large frying pan and saute chopped onion until they’re all brown and delicious. Throw in thin rounds of fingerling potato an saute until slightly opaque. Salt half rounds of eggplant to keep them from wilting too much, add eggplant and whole milk to pan, and then cook until slightly gray and opaque and whole milk has boiled down a bit. Scoop the stew-like mixture into a glass pan and sprinkle the cheeses and bits of basil on top. Layer puff pastry over all and sprinkling sesame seeds as desired. Bake until puff pastry is brown and then serve!