This dish was inspired by an eggplant casserole that my mother used to make when I was a kid. The recipe, in “A Cook’s Tour of Shreveport (1973)” cookbook, is a simple side dish calling for eggplant, onion, bell pepper and olives, sauteed, then topped with bread crumbs and cheese. I loved this dish, but like many of us, I just can’t leave well enough alone. I have been playing around with this recipe over the years making it more than the original. This Chorizo and Eggplant Skillet Pie is the result.