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Ratatouille Pie
Source of Recipe
Joanne
Recipe Introduction
Serve this crustless quiche warm or at room temperature.
List of Ingredients
2 teaspoons vegetable oil
1 large onion, finely chopped
1 medium eggplant (about 1 lb), cut into 1-in. cubes,
salted, and drained*
1 sweet yellow or red pepper, coarsely chopped
2 cloves garlic, finely chopped (or 1 tsp prepared minced
garlic)
1/4 teaspoon pepper
3/4 teaspoon salt
2 medium tomatoes, coarsely chopped
1/2 teaspoon dried marjoram or oregano, crumbled
1 cup ricotta cheese
1/2 cup plain yogurt
3 egg whites
1/4 cup SGWW flour *
1/2 teaspoon baking powder
1/4 cup grated Parmesan cheese
Recipe
1. Preheat the oven to 350F. Lightly coat a 10-inch pie
plate with cooking spray.
2. Heat oil in a large nonstick skillet over medium heat.
Add onions; sauté 3 minutes. Add eggplant, yellow peppers,
garlic, black pepper, and 1/2 teaspoon of the salt. Cook,
stirring often, for 5 minutes or until eggplant is softened.
Stir in tomatoes and marjoram. Cook for 2 minutes. Let cool
for 10 minutes.
3. In a blender, process ricotta, yogurt, egg whites, flour,
baking powder, Parmesan, and remaining 1/4 teaspoon of the
salt until smooth.
4. Spoon half of the vegetables into the pie plate. Pour the
cheese mixture over the vegetables. Top with the remaining
vegetables.
5. Bake 35 to 45 minutes or until a toothpick inserted in
the center comes out clean. Let it stand at least 15 minutes
before slicing and serving. Serves 6
*If stone ground whole wheat flour is unavailable, use
regular whole wheat flour.
A very good source of vitamin C, calcium, and riboflavin
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