Ratatouille Pie

Ingredients

• 1 eggplant
• 1 red bell pepper
• 1 zucchini
• 2 tbsp olive oil
• 1 pkg Ratatouille Seasoning or Chicken Souvlaki Seasoning
• 1 can (14 oz/398 ml) diced tomatoes
• 1 frozen pie shell, thawed
• ¹⁄₂ cup ricotta cheese
• 1 tbsp 3 Onion Dip Mix
• 1 can (14 oz/398 ml) lentils, drained and rinsed
• ¹⁄₂ cup grated mozzarella

Preparation

1. Preheat oven to 400° F.
2. Dice eggplant, pepper, and zucchini. Heat oil in Sauté Pan over medium heat. Stir in diced veggies, seasoning, and diced tomatoes. Cover and simmer 12 min, or until vegetables are tender, stirring halfway.
3. Meanwhile, use a fork to poke holes in the pie shell. Bake 10 min.
4. Combine ricotta with dip mix.
5. To assemble pie, cover bottom of shell with lentils and top with 3 cups prepared ratatouille. Crumble on ricotta mixture and sprinkle with mozzarella.
6. Bake 20 min, or until cheese is bubbly.