Ratatouille Pie

Beatrice Ojakangas

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 2  cups  whole wheat cracker crumbs
• 4  tablespoons unsalted butter, melted
• 1⁄2 cup  freshly grated parmesan cheese
• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 1  medium onion, coarsely chopped
• 3  medium zucchini, cut in 1/4-inch slices
• 1  small eggplant, cut in 1/2-inch dice (1 lb.)
• 2  small bell peppers, diced (1 green and 1 red)
• 1⁄4 cup  chopped fresh basil or 1⁄4 cup parsley
• 1  cup ricotta cheese
• 2  eggs
• 1  teaspoon salt
• 3  ripe tomatoes, peeled, seeded, and diced

Directions

1. Preheat oven to 375°.
2. Make the crust: mix the cracker crumbs and butter together; press two-thirds of the mixture into a 10-inch pie pan.
3. Spread the remaining crust mixture in another pan.
4. Bake the crumb-lined pan and the extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once during baking.
5. Sprinkle the warm pie crust with ¼ cup of the parmesan cheese and cool.
6. In a large skillet, heat the olive oil; add in the garlic and onion; cook 2-3 minutes, stirring, until the onion is soft.
7. Add in zucchini, eggplant, and bell peppers; cook and toss over high heat for 10 minutes.
8. Add in the basil; stir.
9. In a small bowl, combine the ricotta, eggs, and salt; blend mixture into the vegetable mixture.
10. Turn into crumb-lined pan; sprinkle the top with the remaining parmesan cheese and the toasted cracker crumbs.
11. Bake for 20-25 minutes or until the pie is set.
12. Before serving, sprinkle with the diced tomatoes; serve hot or at room temperature.