Ratatouille Cheese Pie


serves 4
2 tbsp (30 ml) corn oil
1 onion, skinned and chopped
2 garlic cloves, skinned and crushed
1 aubergine (egg plant), sliced
2 courgette (zucchini)s, trimmed and sliced
2 red pepper, cored, seeded and chopped
green pepper, cored, seeded and chopped
1 lb (450 g) tomatoes, chopped
2.5 ml (1/2 tsp) dried thyme
1.25 ml (1/4 tsp) ground coriander
1 tbsp (15 ml) chopped fresh parsley
150 g (5 oz) Mozzarella cheese, diced
salt and pepper, to taste

for the pastry

1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
1.25 ml (1/4 tsp) salt
2.5 ml (1/2 tsp) easy blend yeast
1 egg, size 3, beaten
2 tbsp (30 ml) corn oil
sesame seeds, for sprinkling


1. Lightly grease a rectangular 20 x 25 cm (8 x10 inch) ovenproof dish and set aside.

2. To make the pastry, place the flour, salt and yeast in a bowl. Add a third of the beaten egg and the oil and mix well, adding about 100 ml (4 fl oz) tepid water to form a fairly stiff dough.

3. Knead lightly. Cover the bowl with a clean cloth and leave to rise in a warm place for 40 minutes.

4. Meanwhile, make the filling. Heat the oil in a large saucepan or frying pan. Add the onion and cook for about 5 minutes, until soft. Add the garlic and cook for 1-2 minutes, then mix in the sliced aubergine, sliced courgettes, chopped red and green peppers and chopped tomatoes. Add the thyme and coriander. Cover, and cook over moderate heat for 30 minutes, stirring occasionally.

5. Remove the lid, stir, then boil the mixture vigorously for 1 - 2 minutes to thicken. Pour into the ovenproof dish and mix in the parsley, cheese and seasoning.

6. Knock back the dough and roll out thinly on a lightly floured surface. Use to cover the vegetable mixture and brush with half the remaining beaten egg. Bake at 200°C (400°F) mark 6 for 1 5 minutes.

7. Brush with the remaining egg and sprinkle over sesame seeds. Bake for a further 5 minutes. Serve hot.

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