Impossible Ratatouille Pie - Recipe

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IMPOSSIBLE RATATOUILLE PIE
1 c. chopped zucchini 1 c. chopped pared eggplant 1/2 c. chopped tomato 1/2 c. chopped green pepper 1/4 c. chopped onion 1 med. clove garlic, crushed 1/4 c. butter 3/4 tsp. salt 1/2 tsp. dried basil leaves 1/2 tsp. dried thyme leaves 1/8 tsp. pepper 1 c. shredded Monterey Jack cheese 1 1/4 c. milk 1/4 c. sour cream 3/4 c. Bisquick baking mix 3 eggs Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in butter until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.

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recipe reviews
Impossible Ratatouille Pie

· Jul 14 · #141942

Sarah (Massachusetts) says:

So good. So easy. I usually omit the eggplant as it tends to make the pie a little too soggy.

· Oct 8 · #176748

Ruth Faldetta (New York) says:

I have always heard that before you use eggplant in a pie like this to add salt first to the eggplant, then set it aside, which draws out some of the liquid, making it easier to add to the pie, making it less soggy. Hope this helps.

· Nov 3 · #188878

Egbok (California) says:

If using salt to draw out the moisture in eggplant, place salted slices on top of an upside down plate, place another upside down plate over it, and weight the top plate. The weighted plate will squeeze out the moisture of the salted eggplant. VERY IMPORTANT! rinse out the eggplant under running water, squeezing it like a sponge. When the salt is rinsed out, squeeze it dry, and use.

· Aug 16 · #192343

Beverly Thomas (United States) says:

One of my favorites in summer. I sometimes freeze half baked, and finish in the oven later.

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