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.
- Serving Size: Serves 6
- Calories: 298
- Carbohydrate Content: 39 g
- Fat Content: 13 g
- Fiber Content: 8 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 510 mg
- Sugar Content: 11 g