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RATATOUILLE PIE Makes 8 servings Ixatatouille 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 A 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 */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 375째F. For the crust, mix the cracker crumbs and butter. Press two-thirds of the mixture into a 10inch 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 24

36379581 pot pies  
36379581 pot pies  
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