Ratatouille Pot Pie with a Potato Crust

Photo: Jodi Moreno

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A Summer Spread, Pie-i-fied

Here's a brand new way to use up all the vegetables overflowing at the farmers' market in the summer months: a ratatouille pot pie. The genius recipe, from Jodi Moreno's new book, More with Less, calls for eggplant, onion, zucchini, yellow squash and grape tomatoes; they make for a vibrant and delicious filling. You sauté the veggies with wine, then layer thinly sliced potatoes on top and bake until the spuds are tender and browned around the edges.

Get the recipe: Ratatouille Pot Pie with a Potato Crust