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For the filling:
3 tablespoons extra-virgin olive oil
1/2 medium eggplant, peeled and cut into 1/2-inch cubes (about 2 1/4 cups)
Coarse salt
1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
1/2 cup chopped dried apricots
3 tablespoons harissa (igourmet.com)
For the crust:
1 disk Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash
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