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Ratatouille Pot Pie Recipe

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This recipe for Ratatouille Pot Pie is from MANGIARE BENE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant, peeled and cut into bite size pieces
1 large onion, chopped
1 yellow pepper and 1 red pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 can diced or stewed tomatoes with Italian seasoning
2 tsp. minced garlic
½ tsp red pepper flakes
¼ tsp. salt
½ tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 Tbs. balsamic vinegar
2 cups shredded mozzarella cheese, divided
1 pkg. refrigerated pizza or crescent dough
Olive oil
Directions:
Directions:
Heat oven to 425º

1. Heat olive oil in large pan over medium heat until hot, add eggplant, onion, bell peppers, zucchini, squash, and garlic. Cook 10-15 minutes or until eggplant is browned, stirring occasionally.

2. Stir in tomatoes with juice, basil, oregano, red pepper flakes and salt, adding more olive oil if needed. Bring stew to a simmer, then reduce heat to low. Stirring occasionally, simmer for at least 20 minutes up to 1 1/2 hours.

3. Remove from heat and add vinegar. Let stand 10 minutes, then add 1 cup cheese. Transfer mixture to a greased casserole dish and sprinkle remaining cheese on top.

4. Unroll dough and arrange over top of casserole. spray dough with non stick cooking spray. Bake 15-20 minutes, until crust is golden brown and vegetables are bubbly. Let stand 5 minutes before serving.

Note: You can serve these in individual crocks as well.

 

 

 

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