Serves: 8
Total Calories: 579

DOUGH
4 cups all-purpose unbleached flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (4 ounces) cold vegetable shortening
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch-thick slices
1 teaspoon grated orange zest
2 large eggs, beaten
3 to 4 tablespoons (about) cold dry white wine

FILLING
olive oil
1 medium eggplant (about 1 pound) cut into 1/4-inch-thick slices
1 tender celery rib, finely chopped
5 ripe tomatoes, peeled, seeded, and chopped, or 2 1/2 cups chopped drained canned tomatoes
1/2 cup pitted green olives, chopped
2 tablespoons chopped capers, rinsed and drained
2 tablespoons raisins
2 tablespoons pine nuts
1 pound thin sliced swordfish
salt and freshly ground black pepper

1 Prepare the dough: Put the flour, sugar, and salt in a large bowl. With a pastry blender or fork, cut in the shortening, butter, and orange zest until the mixture resembles coarse crumbs. Stir in the eggs and just enough wine so that the dry ingredients begin to come together and form a dough. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the dough until it holds together and can be formed into a ball. If the mixture seems too dry and crumbly, add a teaspoon or so of cold water. Gather the dough into two disks, one twice as large as the other. Wrap each disk in plastic wrap. Refrigerate 1 hour up to overnight.

2 Prepare the filling: Heat 1/4 cup of olive oil in large skillet. Blot the eggplant slices dry and fry them a single layer at a time until nicely browned. Sprinkle with salt.

3 In another large skillet, combine 1/4 cup of olive oil, the onion, and the celery over medium heat. Cook, stirring frequently, until the vegetables are softened, about 10 minutes. Stir in the tomatoes, capers, olives, raisins, and pine nuts. Cook until the juices evaporate and the sauce is thick. Add the swordfish, then salt and pepper to taste. Baste the fish with the sauce. Cover and cook 5 to 8 minutes or until the fish is just pink in the thickest part. If there is too much liquid in the pan, remove the fish to a plate and reduce the liquid over medium heat. Let cool.

4 Place the oven rack in the center of the oven. Preheat the oven to 375°F.

5 If the dough has been refrigerated overnight, let it stand at room temperature 20 to 30 minutes before rolling it out. Roll out the larger piece of dough to a 14-inch circle. Loosely wrap the dough around the rolling pin to transfer the dough to a 9-inch springform pan. Gently press the dough into the base of the pan and along the sides. Spoon half of the swordfish mixture across the dough. Cover with the eggplant. Top with the remaining swordfish and sauce.

6 Roll out the smaller piece of dough to a 10-inch circle. Center the dough on top of the pie. Trim off all but a 1/2-inch border of dough. Fold the dough over, pinching the edges to seal.

7 With a small knife, cut several slits in the top of the dough to allow steam to escape. Bake 50 to 60 minutes or until the top is golden brown and the juices visible in the slits are bubbling.

8 Cool 10 minutes on a wire rack. Remove the sides of the pan. Let cool 15 minutes more. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 579
Calories from Fat: 240

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