Almost anything tastes better with mashed potatoes on top. The “glorified” part is the addition of mushrooms and baby peas—or you could use corn instead—to the usual ratatouille suspects: eggplant, tomatoes and zucchini. You can make and chill the filling a day before you bake the pie.
- 5 cups peeled and coarsely chopped baking potatoes (about 3 large)
- 2 1/2 Tbs. olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 1 medium-sized eggplant, peeled and diced
- 2 cups diced zucchini (about 2 medium)
- 1 cup sliced mushrooms
- 1 cup frozen baby peas
- 2 cloves garlic, chopped (about 2 tsp.)
- 2 Tbs. tomato paste
- 1 14.5-oz. can diced Italian style tomatoes
- 1/4 cup chopped fresh basil
- 1 1/2 Tbs. balsamic vinegar
- 1 tsp. chopped fresh thyme
- 1 cup warm soymilk
- 3 Tbs. canola oil
Preheat oven to 375F. Grease large, deep pie pan or medium-sized casserole.
Put potatoes in medium saucepan, and add enough salted water to cover by 1 inch. Bring to a boil, reduce heat and simmer 12 to 15 minutes, until tender.
Meanwhile, warm olive oil in large, deep skillet over medium heat. Add onion, and cook, stirring often, 5 minutes. Add eggplant and zucchini, and cook, partially covered and stirring often, 3 to 4 minutes. Add mushrooms, peas and garlic, and cook, partially covered and stirring occasionally, 3 minutes. Add tomato paste; cook 2 minutes. Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste. Bring to a simmer, and cook gently, partially covered, 3 to 4 minutes. Transfer mixture to prepared pie pan.
Drain potatoes, and mash, gradually adding soymilk and canola oil as you mash. Spread evenly over filling. Bake 20 to 25 minutes, or until bubbling hot. Cool at least 5 minutes before serving.
- Calories: 298
- Carbohydrate Content: 39 g
- Fat Content: 13.5 g
- Fiber Content: 8 g
- Protein Content: 7 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 510 mg
- Sugar Content: 11 g