Ratatouille Pot Pie with Summer Veggies
Prep Time
10
Cooking Time
35 minutes
Yields
4-6
Ingredients
3-4 tablespoon evoo
1 eggplant diced
1 onion chopped
4 cloves garlic smashed and chopped
2 zucchini diced
2 yellow squash diced
6 fingerling potatos or 3 to 4 regular white potato / sweet potato sliced thin
2 pints of cherry tomatos cut in half
handful of fresh basil chopped
pinch red pepper flakes
1/2 teaspoon sea salt
fresh ground pepper
1 tablespoon vinegar
Directions
Pre heat oven 425'
Heat 2 tablespoons of oil in a large saute' pan, Add eggplant and cook about 10 min until golden brown and tender. If the eggplant absorbed all the oil add a little water to avoid sticking to pan. Remove eggplant from pan set aside in the same pan add a little more oil and the onion. Saute until soft and translucent 5-7 minutes.
Toss in garlic pinch or sea salt and red pepper flakes saute' 2-3 minuntes.
Than add zucchini and yellow squash saute' about 10 minutes until squash is soft and tender add tomatoes cook about 5 minutes add back eggplant.
Add about 1/3 cup water and 1 tablespoo vinegar .
Cook until veggies are cooked thought and you have a little sauce at the bottom.
In the meantime line using 1/2 of sliced potato line the bottom of 9' casserole dish with potatoes.
When ratatouille is finished remove from heat and toss in basil pour into potato lined casserole dish.
Top off with remaining potatoes brush with potatoes olive oil sprinkle with sea salt and pepper.
Bake for 35- 40 minutes or until potatoes are golden brown around the edges and tender in the middle.