9 inch unbaked pie shell 1 egg white, slightly beaten
Filling: 1/4 cup of salad oil 1/2 cup of chopped green pepper 1/2 cup of chopped onion 1 garlic clove, crushed 1 small zucchini (1/4lb) scrubbed and cut crosswise into 1/4 inch thick slices 1 small eggplant(1/4 lb) cut into 1/4 inch slices, then into quarters 3/4 teaspoon of salt a dash of pepper 1 ripe tomato, peeled and cut into 8 wedges 1 1/2 cups of natural Swiss cheese, grated (6 ounces) 4 eggs 3/4 cup of half and half or light cream 1/8 teaspoon of ground nutmeg a dash of pepper
1 tablespoon of chopped parsley
Brush the inside of pie shell with egg white, refrigerate. Make filling: In hot oil in large skillet, sauté the green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently until tender about 5 minutes. Sprinkle with 1/2 teaspoon of salt and pepper. Place tomato wedges on top, simmer, covered, over low heat, for 5 minutes. Set aside. Preheat oven to 375ºF. Sprinkle cheese over bottom of pie shell. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 teaspoon of salt, nutmeg and pepper just until combined, but not frothy. Drain ratatouille, arrange attractively over grated cheese in bottom of prepared pie shell. Pour egg mixture over the vegetables. Bake, placed on lower rack in oven, 35 minutes or until custard is puffy and set in center. Cool on wire rack for 10 minutes before serving. Serve warm, sprinkled with 1 tablespoon of chopped parsley. Makes 8 servings
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