See Also: ratatouille(dictionary)
Ratatouille(recipes)
Ratatouille Pot Pie(recipes)
Sausage Ratatouille(recipes)
Ratatouille Stir-Fry(recipes)
Three Mushroom Ratatouille(recipes)
Grilled Ratatouille(recipes)
Mediterranean Meatball Ratatouille(recipes)
Balsamic-Herb Ratatouille(recipes)
Ratatouille Stuffed Chicken(recipes)

Ratatouille Pot Pie (recipes)


Ratatouille Pot Pie

Final Prep and Cook Time: 28 minutes

Make-Ahead Time: up to 24 hours

Yield: Makes 6 servings



Ingredients:



1/4cup olive oil

1medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

1large onion, chopped

1green or yellow bell pepper, chopped

1-1/2teaspoons minced garlic

1can (14-1/2 ounces) pasta-ready diced tomatoes with garlic and herbs or Italian stewed tomatoes, undrained

1teaspoon dried basil

1/2teaspoon red pepper flakes

1/4teaspoon salt

1tablespoon balsamic vinegar

2cups (8 ounces) shredded mozzarella cheese, divided

1package (10 ounces) refrigerated pizza dough









Preparation:





1.Preheat oven to 425°F. Heat oil in large skillet over medium heat until hot. Add eggplant, onion, bell pepper and garlic. Cook 10 minutes or until eggplant begins to brown, stirring occasionally. Stir in tomatoes with juice, basil, red pepper flakes and salt. Cook, uncovered, over medium-low heat 5 minutes.2.Remove from heat; stir in vinegar. Let stand 10 minutes; stir in 1 cup cheese. Transfer mixture to ungreased 11x7-inch casserole dish. Sprinkle with remaining cheese.3.Unroll pizza dough; arrange over top of casserole. Make decorative cut-outs using small cookie cutter, if desired. Spray dough with nonstick cooking spray. Bake 15 minutes or until crust is golden brown and vegetable mixture is bubbly. Let stand 5 minutes before serving.









Nutritional Information:







Serving Size:







Protein

15 g







Fiber

1 g







Carbohydrate

35 g







Cholesterol

21 mg







Total Fat

17 g







Calories

350







Sodium

722 mg









Dietary Exchange:







Fat

3







Meat

1







Vegetable

2







Starch

1-1/2