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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Beatrice Ojakangas 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 1/4 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.
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