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Print this Recipe    Ratatouille

1 Medium red onion
1 Bell pepper (or maybe 2 small different colored ones {green+yellow...})
1 Medium sized eggplant
1 Large zuccini
1 Large tomato.

Salt, pepper, and Italian seasoning.

(Note: Feel free to adjust any of these ingredients to your liking...
this is an 'anything goes' kind of recipe.)

Slice the eggplant in to rounds (about 1/8in. to 1/4 in. thick).
Sprinkle salt on both sides of the eggplant and toss in a bowl. Sticking
with our 'round' theme, slice the tomato, onion, and bell pepper in to
equally rounds that are the same thickness as the eggplant; toss together
in the bowl. For the zuccini, I cut it along a diagonal... then add to
other ingredients. Add pepper and Italian seasoning to taste. Let this
sit for about an hour, or over night if you prefer.

The crust:
1 C White flour
1 C Whole wheat flour
1/4 C Chopped fresh basil (or about a Tbl. of the dry stuff)
1 tsp. Salt
2/3 C Margerine or shortening
6-? Tbl. ice cold water

Combine the first 4 ingredients in a mixing bowl, and cut in the
margerine until you have the consistency of small pea-sized chuncks. Add
the water Tbl. by Tbl, lightly stirring, and fluffing the mixture with a
fork in between Tbls. Stop adding water when you have the consistency of
chuncks still, but they stick together when smashed. This should not
feel particularly wet, and should not be a smooth well-mixed dough.

Get your self a 9-inch pie pan (or if you prefer, you may make little
'tarts' for individual servings). Roll out a little more than half the
dough and place it in the pie pan. Now layer: (My philosophy here is put
the absorbant ingr on the bottom, and the ingr that will drip their
flavors higher to the top.) Place the slices of eggplant on the bottom,
then the zuccini, bell peppers, onion, and finally the tomatoes. If you
feel creative you could place smaller amounts of ingredients in each
layer, and after you top with tomatoes, you could start over with the
eggplant and work through the ingredients again. Do experiment and have
fun with this dish... it's very hard to go wrong.

Finally, roll out the other half of the dough, and place it on
top. Flute the edges, and score the top (I like to score by 'drawing'
vegetables, some one's name, smilies...). Place the pie in to a 350'
oven for about 50-55 minutes.

Nutritional Yeast Gravy:
This does sound like a scary concoction, but believe me, it is very
delicious, and full of those hard to get B complex vitamins.
1 C flaky nutritional yeast (get the powdery stuff only if they don't
the good flaky stuff.)
1 Tbl Olive oil (or any oil)
2 C Boiling water
Salt, pepper, and sage to taste.

In a large pan, toast the nutritional yeast with the oil (on med high
heat) until it is well combined and hot. Start adding the boiling water
bit by bit, mixing vigorously with a wire whisk. Stop adding water when
you reach a consisitency that you like. Take off the heat, and add salt,
pepper and sage to taste. Even my meat-eating friends say that this
tastes like 'country gravy'. It's very good.

When the pie is done, serve it hot, and top it with the gravy. *Delicious!*


One note about nutritional yeast... This is not the stuff you use for
baking, this is a whole other lot. If you would like more information
about this, you can research it... It is also called brewer's yeast.

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29 of 43 people found the following review helpful:
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awsome gravy, June 17, 2005 - 12:09 AM
Reviewer: Anonymous from Eugene, Oregon
I only made the nutritional yeast gravy part of the recipe, but it was AWSOME! I used the gravy over steamed vegis and quinoa and it got rave reviews. I also added diced mushrooms and tofu to the gravy on another occasion and that was super good too. This is a very versatile sauce.

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