Ratatouille Pie

Directions

1. 1
   Preheat oven to 375°.
2. 2
   Make the crust: mix the cracker crumbs and butter together; press two-thirds of the mixture into a 10-inch pie pan.
3. 3
   Spread the remaining crust mixture in another pan.
4. 4
   Bake the crumb-lined pan and the extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once during baking.
5. 5
   Sprinkle the warm pie crust with 1/4 cup of the parmesan cheese and cool.
6. 6
   In a large skillet, heat the olive oil; add in the garlic and onion; cook 2-3 minutes, stirring, until the onion is soft.
7. 7
   Add in zucchini, eggplant, and bell peppers; cook and toss over high heat for 10 minutes.
8. 8
   Add in the basil; stir.
9. 9
   In a small bowl, combine the ricotta, eggs, and salt; blend mixture into the vegetable mixture.
10. 10
    Turn into crumb-lined pan; sprinkle the top with the remaining parmesan cheese and the toasted cracker crumbs.
11. 11
    Bake for 20-25 minutes or until the pie is set.
12. 12
    Before serving, sprinkle with the diced tomatoes; serve hot or at room temperature.