Roasted Autumn Vegetable Pie | Peggy Lampman's dinnerFeed

Recipe: Roasted Autumn Vegetable Pie

2 medium-sized eggplants, striped with a vegetable peeler and cut into apx. 24 thin slices
3-4 leeks, preferably thin and freshly harvested; thoroughly washed and sliced into 1-inch pieces
4-6 assorted colored peppers (I used Cubano), halved, seeds and membranes removed
1 tub (15 ounces) Ricotta
1 large egg
1 teaspoon chopped fresh thyme
1 whole-grain, prepared pie crusts
1 cup grated cheese, such as Gruyere, Parmesan, asiago or mozzarella
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Preheat oven to 400˚.
On two well-oiled foil or parchment-lined baking sheets, arrange eggplant slices, leeks and peppers. Brush with olive oil or spray with cooking oil spray. Season lightly with kosher salt.
Roast on center rack of oven 10 minutes. Remove eggplant and peppers (if tender) and continue roasting leeks until tender, an additional 5 minutes. Cut roasted peppers into strips.
Meanwhile beat egg and mix with ricotta and thyme. Season with freshly ground black pepper.
Layer half of eggplant on bottom of two crusts. Divide ricotta between 2 pies and layer over eggplant, smoothing with a spatula. Arrange remaining eggplant over ricotta and cover eggplant slices with sliced peppers and leeks. Sprinkle 1/2 cup cheese over each pie.
Place on center rack of oven and bake 20-30 minutes,or until golden brown. Allow to cool slightly before slicing and serving.

Active Time: 15 minutes

Roasting and Baking Time: 34-40 minutes

Number of servings (yield): 2 Pies (8 slices)