Vegetable Pie

Name: Vegetable Pie
Ingredients: 1 eggplant cut into thin slices; 6 tbls. olive oil; 3 onion chopped; 4 zucchini sliced; 1/2 lb. mushrooms sliced; 1 (16 oz.) can tomato puree; 1 tsp. sugar; 1 tsp. salt; 1/2 tsp. pepper; 2 cloves garlic; 1 c parmesan cheese grated; 4 oz. Fontina shredded; 1 cup ricotta; 1/2 c sour cream; 1 pkg. pie pastry

15 ingredients

1 steps

Ingredients

1 eggplant cut into thin slices
6 tbls. olive oil
3 onion chopped
4 zucchini sliced
1/2 lb. mushrooms sliced
1 (16 oz.) can tomato puree
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic
1 c parmesan cheese grated
4 oz. Fontina shredded
1 cup ricotta
1/2 c sour cream
1 pkg. pie pastry

Directions

1

{"0":"Brush eggplant lightly with 2 tbls. oil. Set on a foil covered cookie shee and broil on each side. Saute onion in the remaining oil until soft; add zucchini and mushrooms; cook until limp. Add puree and season with sugar, salt and pepper.","2":"Finely chop garlic and toss with parmesan. Beat together fontina, ricotta and sour cream.","4":"In baking dish, lager the eggplant, tomato sauce, cheese mixture and parmesan mixture, using 1\/2 the amount the first time, the layering to finish each mixture.","6":"Roll our pastry to fit the dish. Cover the top. Preheat oven to 375 degrees. Bake until pastry is crips about 20 to 30 minutes."}