Ratatouille Pie

Beatrice Ojakangas

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

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

@ratherbeswimmin
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  1. ratherbeswimmin
    Beatrice Ojakangas
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