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  Ratatouille Pie
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Prep Time:
  not specified
  8 (servings)
Difficulty Level:
  Quick and Easy
  Side Dish
Health Conscious:
  not specified
  not specified
Cooking Method:
  Oven Cook
  Yom Tov
  Rosh Hashana
Main Ingredients:
  Brynie Greisman - Family First
  not specified

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Ratatouille Pie
This twist on the Provencal classic is very flexible; Serve it hot or room temperature, as a first course or a side dish to accompany meat, poultry or fish. This recipe makes 2 pies, enough to feed a crowd.
This recipe first appeared in Mishpacha Magazine.
2 unbaked pie crusts
2 Tbsp olive oil
1 large eggplant, peeled and cubed
1 chopped onion
2 cloves garlic, minced
½ diced green pepper
3 peeled and diced zucchini
¾ tsp oregano
1 t+ salt
Pepper and garlic powder to taste
Splash lemon juice
2-3 tsp cane sugar
1 15 oz/425 gram can tomato sauce
1 Tbsp tomato paste

4 small tomatoes
2 unpeeled zucchini
1 Tbsp bread crumbs

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Helpful Hints
Tip: This pie can be frozen. To serve, cover and heat on a low temperature. Turn oven to 350F/ 180C and continue warming until heated through. You might want to warm the bottom of the pie also, to prevent sogginess.
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Comments / Reviews
I made this for Shabbos, minus the sugar and the zucchini on top. It looked nice, but my husband wasn't interested-he said it tastes like matbucha in a pie shell. That is in essence what this recipe is.
mommyslp, 2013-04-29
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