jglass
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RATATOUILLE PIE
Makes 8 servings
Ratatouille is a popular Provencal dish of vegetables,
garlic, and herbs simmered in olive oil. Bound by a ricotta-egg
custard and baked in a wheat-cracker crust, it becomes a great
main-dish pie served hot or at room temperature.
2 cups whole-wheat cracker crumbs
4 tablespoons (Vz stick) unsalted butter, melted
1 cup freshly grated Parmesan cheese
2 tablespoons olive oil
3 small garlic cloves, minced or pressed
1 medium onion, coarsely chopped
3 medium zucchini, cut in V^-inch slices
1 small (1 pound) eggplant, cut in Vsz-inch dice
2 small bell peppers (1 red and 1 green), diced
1/4 cup chopped fresh basil or parsley
1 cup ricotta cheese
2 eggs
1 teaspoon salt
3 ripe tomatoes, peeled, seeded, and diced
Preheat the oven to 375°F. For the crust, mix the cracker crumbs and butter. Press two-thirds of the mixture into a 10-inch pie pan. Spread the remaining crust mixture in another pan. Bake the crumb-lined pie pan and extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once
during baking. Sprinkle the warm pie crust with 1A cup of the
Parmesan cheese and cool.
In a large, heavy skillet, heat the olive oil. Add the garlic
and onion and cook for 2 to 3 minutes, stirring, until the onion
is soft. Add the zucchini, eggplant, and bell peppers and cook
and toss over high heat for 10 minutes. Add the basil or parsley.
Stir the ricotta, eggs, and salt together, and blend them into the
vegetable mixture. Turn into the crumb-lined pan. Sprinkle the
top with the remaining Parmesan cheese and the toasted
crumbs.
Bake for 20 to 25 minutes or until the pie is set. Before
serving, sprinkle with the diced tomatoes. Serve hot or at room
temperature.
Makes 8 servings
Ratatouille is a popular Provencal dish of vegetables,
garlic, and herbs simmered in olive oil. Bound by a ricotta-egg
custard and baked in a wheat-cracker crust, it becomes a great
main-dish pie served hot or at room temperature.
2 cups whole-wheat cracker crumbs
4 tablespoons (Vz stick) unsalted butter, melted
1 cup freshly grated Parmesan cheese
2 tablespoons olive oil
3 small garlic cloves, minced or pressed
1 medium onion, coarsely chopped
3 medium zucchini, cut in V^-inch slices
1 small (1 pound) eggplant, cut in Vsz-inch dice
2 small bell peppers (1 red and 1 green), diced
1/4 cup chopped fresh basil or parsley
1 cup ricotta cheese
2 eggs
1 teaspoon salt
3 ripe tomatoes, peeled, seeded, and diced
Preheat the oven to 375°F. For the crust, mix the cracker crumbs and butter. Press two-thirds of the mixture into a 10-inch pie pan. Spread the remaining crust mixture in another pan. Bake the crumb-lined pie pan and extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once
during baking. Sprinkle the warm pie crust with 1A cup of the
Parmesan cheese and cool.
In a large, heavy skillet, heat the olive oil. Add the garlic
and onion and cook for 2 to 3 minutes, stirring, until the onion
is soft. Add the zucchini, eggplant, and bell peppers and cook
and toss over high heat for 10 minutes. Add the basil or parsley.
Stir the ricotta, eggs, and salt together, and blend them into the
vegetable mixture. Turn into the crumb-lined pan. Sprinkle the
top with the remaining Parmesan cheese and the toasted
crumbs.
Bake for 20 to 25 minutes or until the pie is set. Before
serving, sprinkle with the diced tomatoes. Serve hot or at room
temperature.