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Ratatoullie Pie

1 medium red onion, sliced into 1/8" rounds
1 bell pepper or 2 small different colored ones, sliced into 1/8" rounds
1 medium sized eggplant, sliced into 1/8" rounds
1 large zucchini, cut on the diagonal
1 large tomato, sliced into 1/8" rounds

Salt, pepper, and Italian seasoning.

Sprinkle salt on both sides of the eggplant and toss in a bowl.
Add other vegetables. Add pepper and Italian seasoning to taste.
Let this sit for about an hour, or overnight if you prefer.

1 cup white flour
1 cup whole wheat flour
1/4 cup chopped fresh basil or 1 tablespoon dry
1 tsp. salt
2/3 cup margerine or shortening
approx 6 tablespoons 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 tablespoon by tablespoon, lightly stirring, and
fluffing the mixture with a fork in between tablespoon. Stop adding
water when you have the consistency of chunks 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. Place
the slices of eggplant on the bottom, then the zuccini, bell peppers,
onion, and finally the tomatoes.

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:

1 C flaky nutritional yeast
1 tablespoon olive 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.

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