Ratatouille Pie

• 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

1. Preheat oven to 375u0b0.
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.

whole wheat cracker crumbs, unsalted butter, freshly grated parmesan cheese, olive oil, garlic, onion, zucchini, eggplant, bell peppers, fresh basil, ricotta cheese, eggs, salt, tomatoes

Taken from www.food.com/recipe/ratatouille-pie-347896 (may not work)