Three Pepper Pie

Name: Three Pepper Pie
Ingredients: 1 1/2 teaspoon olive oil; 1 red onion, peeled and chopped; 2 cloves garlic, peeled and minced; 2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice; 2 small zucchini, halved lengthwise and cut across into 1/4-inch-thick slices; 1 small eggplant, cut into 1/4-inch dice; 1 tablespoon chopped fresh rosemary; 2 tablespoons balsamic vinegar; 2 3/4 teaspoons salt; Freshly ground pepper to taste; 1 cup skim milk ricotta; 1 egg, lightly beaten; 8 imported black olives, pitted and chopped; 1 teaspoon grated lemon zest; 1 teaspoon chopped fresh thyme; 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes; 5 red bell peppers, roasted (see recipe)

17 ingredients

21 steps

Ingredients

1 1/2 teaspoon olive oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and minced
2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice
2 small zucchini, halved lengthwise and cut across into 1/4-inch-thick slices
1 small eggplant, cut into 1/4-inch dice
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
2 3/4 teaspoons salt
Freshly ground pepper to taste
1 cup skim milk ricotta
1 egg, lightly beaten
8 imported black olives, pitted and chopped
1 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
5 red bell peppers, roasted (see recipe)

Directions

1

Heat 1/2 teaspoon of the olive oil in a large nonstick skillet over medium heat.
2

Add the onions and cook for 3 minutes.
3

Add the garlic and cook for 1 minute.
4

Add the peppers and cook for 10 minutes.
5

Add the zucchini and eggplant and cook for 2 minutes.
6

Stir in the rosemary, vinegar, 2 teaspoons of salt and pepper.
7

Cover and cook for 15 minutes longer.
8

Scrape the mixture into a colander, place over a bowl and let drain for 10 minutes.
9

Meanwhile, whisk the ricotta and egg together.
10

Stir in the olives, lemon zest, thyme, 1/4 teaspoon of salt and pepper.
11

Set aside.
12

Heat 1 teaspoon of olive oil in a medium-size nonstick skillet over medium-high heat.
13

Add the chicken and cook until lightly browned and cooked through, about 5 minutes.
14

Season with 1/2 teaspoon of salt and pepper.
15

Preheat the oven to 350 degrees.
16

Cut the roasted peppers in half and quarter each half.
17

Layer 1/3 of the pepper pieces in the bottom of a deep, 9-inch cast-iron or other ovenproof skillet or deep-dish casserole.
18

Spread half the ricotta mixture over the peppers and top with half the eggplant mixture.
19

Repeat layers of pepper, ricotta and eggplant, finishing with a layer of roasted peppers on top.
20

Bake until the pie is heated through, about 30 minutes.
21

Cut into wedges and serve.