Ratatouille Pot Pie
Make-Ahead Time up to 24 hours
Final Prep and Cook Time 28 minutes
Makes 6 servings
|1/4||cup olive oil|
|1||medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces|
|1||large onion, chopped|
|1||green or yellow bell pepper, chopped|
|1-1/2||teaspoons minced garlic|
|1||can (14-1/2 ounces) pasta-ready diced tomatoes with garlic and herbs or Italian stewed tomatoes, undrained|
|1||teaspoon dried basil|
|1/2||teaspoon red pepper flakes|
|1||tablespoon balsamic vinegar|
|2||cups (8 ounces) shredded mozzarella cheese, divided|
|1||package (10 ounces) refrigerated pizza dough|
- 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.
- 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.
- 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.
|Total Fat||17 g|
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