Ratatouille Pot Pie with a Potato Crust Recipe
Photo: Jodi Moreno
Serves 4 to 6
Ingredients3 to 4 medium white potatoes, thinly sliced
3 to 4 Tbsp. extra-virgin olive oil
1 medium-size eggplant, diced
1 large onion, diced
5 cloves garlic, smashed and thinly sliced
Pinch or two of red pepper flakes
1/2 tsp. kosher salt
Freshly ground black pepper
1 medium yellow zucchini, diced
1 medium green zucchini, diced
1 pint grape tomatoes, cut in half
1/3 cup white wine or mirin
5 to 6 basil leaves, finely chopped
Directions
Preheat the oven to 425°. Using about half of the sliced potatoes, make a single layer at the bottom of the baking dish, drizzle lightly with olive oil and set aside while you make the ratatouille.
Heat 2 tablespoons of the oil in a large, deep pan over medium heat. Add the eggplant and cook for about 10 minutes, until light brown and tender. If the eggplant has absorbed all the oil, add more so it does not stick to the bottom of the pan. Remove the eggplant and set aside. In the same pan, add a little more oil and the onion. Cook for 5 to 7 minutes, until the onion is soft and starting to brown. Then add the garlic, red pepper flakes, salt and pepper and cook for 2 minutes. Add the yellow and green zucchini, and cook for about 10 minutes, until soft, and add in the tomatoes. Cook for another 5 or so minutes, then add back the eggplant. Add the wine and cook for a few minutes, until about half of the liquid has evaporated and all of the vegetables are tender and cooked through. At this point you should have a little bit of "sauce" from the vegetables and wine left at the bottom of the pan. Add the basil, give it a stir to incorporate and remove it from the heat and pour the ratatouille into the baking dish.
Layer the remaining potatoes over the top, brush the potatoes generously with olive oil and season with salt and pepper. Bake for 30 minutes or until the potatoes are brown around the edges and tender. Allow to cool for a few minutes before serving. Serve warm.
From More with Less: Whole Food Cooking Made Irresistibly Simple © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com
Ingredients
Directions
Preheat the oven to 425°. Using about half of the sliced potatoes, make a single layer at the bottom of the baking dish, drizzle lightly with olive oil and set aside while you make the ratatouille.
Heat 2 tablespoons of the oil in a large, deep pan over medium heat. Add the eggplant and cook for about 10 minutes, until light brown and tender. If the eggplant has absorbed all the oil, add more so it does not stick to the bottom of the pan. Remove the eggplant and set aside. In the same pan, add a little more oil and the onion. Cook for 5 to 7 minutes, until the onion is soft and starting to brown. Then add the garlic, red pepper flakes, salt and pepper and cook for 2 minutes. Add the yellow and green zucchini, and cook for about 10 minutes, until soft, and add in the tomatoes. Cook for another 5 or so minutes, then add back the eggplant. Add the wine and cook for a few minutes, until about half of the liquid has evaporated and all of the vegetables are tender and cooked through. At this point you should have a little bit of "sauce" from the vegetables and wine left at the bottom of the pan. Add the basil, give it a stir to incorporate and remove it from the heat and pour the ratatouille into the baking dish.
Layer the remaining potatoes over the top, brush the potatoes generously with olive oil and season with salt and pepper. Bake for 30 minutes or until the potatoes are brown around the edges and tender. Allow to cool for a few minutes before serving. Serve warm.
From More with Less: Whole Food Cooking Made Irresistibly Simple © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com
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