Three Pepper Pie

• 1 1/2 teaspoon olive oil
• 1 red onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice
• 2 small zucchini, halved lengthwise and cut across into 1/4-inch-thick slices
• 1 small eggplant, cut into 1/4-inch dice
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons balsamic vinegar
• 2 3/4 teaspoons salt
• Freshly ground pepper to taste
• 1 cup skim milk ricotta
• 1 egg, lightly beaten
• 8 imported black olives, pitted and chopped
• 1 teaspoon grated lemon zest
• 1 teaspoon chopped fresh thyme
• 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 5 red bell peppers, roasted (see recipe)

1. Heat 1/2 teaspoon of the olive oil in a large nonstick skillet over medium heat.
2. Add the onions and cook for 3 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the peppers and cook for 10 minutes.
5. Add the zucchini and eggplant and cook for 2 minutes.
6. Stir in the rosemary, vinegar, 2 teaspoons of salt and pepper.
7. Cover and cook for 15 minutes longer.
8. Scrape the mixture into a colander, place over a bowl and let drain for 10 minutes.
9. Meanwhile, whisk the ricotta and egg together.
10. Stir in the olives, lemon zest, thyme, 1/4 teaspoon of salt and pepper.
11. Set aside.
12. Heat 1 teaspoon of olive oil in a medium-size nonstick skillet over medium-high heat.
13. Add the chicken and cook until lightly browned and cooked through, about 5 minutes.
14. Season with 1/2 teaspoon of salt and pepper.
15. Preheat the oven to 350 degrees.
16. Cut the roasted peppers in half and quarter each half.
17. Layer 1/3 of the pepper pieces in the bottom of a deep, 9-inch cast-iron or other ovenproof skillet or deep-dish casserole.
18. Spread half the ricotta mixture over the peppers and top with half the eggplant mixture.
19. Repeat layers of pepper, ricotta and eggplant, finishing with a layer of roasted peppers on top.
20. Bake until the pie is heated through, about 30 minutes.
21. Cut into wedges and serve.

olive oil, red onion, garlic, green bell peppers, zucchini, eggplant, rosemary, balsamic vinegar, salt, freshly ground pepper, milk ricotta, egg, black olives, lemon zest, thyme, chicken breasts, red bell peppers

Taken from cooking.nytimes.com/recipes/2935 (may not work)