Tortino di Melanzane: Eggplant Cake

Ingredients

• 2 1/4 cups flour
• Pinch salt
• 1/2 pound butter, cut into chunks
• 1 egg, beaten
• 2 tablespoons very cold water
• 4 tablespoons extra-virgin olive oil
• 2 large eggplants, peeled and sliced lengthwise into 1/4-inch thick slices
• 4 cloves garlic, minced
• 1 red onion, finely chopped
• 1/2 bunch mint leaves, chopped
• 1/2 bunch thyme leaves
• 1/2 bunch oregano leaves
• Salt and pepper, to taste
• 1 cup thick tomato puree
• Pecorino Toscano, for grating

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