Pie Central: Mediterranean Vegetable Pies

As promised, after an endless search for the scrap of paper on which I'd written this recipe, I am posting a recipe I developed to use my newly acquired pastry making skills.

Mediterranean Vegetable Pies --makes 4 mini pies--
340g eggplant, cut into thin 1/4 slices
1/2 small onion, finely minced
1 clove garlic, finely minced
60 g semi-dried tomatoes, finely minced (preferable from the deli and not preserved in oil)
100g ricotta cheese
80g frozen spinach, thawed and squeezed of all it's liquids
6g fresh parsley, finely chopped
2 tbs vegetable stock
thawed ready-rolled pie dough or use your own recipe (a basic short crust recipe is 200g plain flour, 100g butter or margarine and 50ml water)

1. Sweat the onions and garlic in 1 tbs of olive oil over medium low heat, do not allow any colouring. Add the eggplant, toss and cook until the eggplant is very soft and the flesh has acquired a brown colour. While the eggplant cooks, prepare the rest of the vegetables as indicated.
2. In a bowl, combine the eggplant with remaining ingredients and use your hands to thoroughly combine everything by compacting them.
3. Line your pie tins with pastry, fill them, close them and bake them at 190ºC for 15-20 minutes or until the crust is golden.