Confit byaldi quiche (baked ratatouille)

Ingredients

• 1 sheet pie crust
• 1 medium eggplant
• 2 medium zucchini
• 2-3 medium potatoes
• 3-4 medium plum tomatoes
• ½ medium onion (optional)
• ½ teaspoon salt
• 2 tablespoons olive oil
• A few basil leaves (or parsley)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
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• What to use instead of zucchini
• What to use instead of onion
• What to use instead of potatoes
• What to use instead of tomatoes

Instructions

1. Wash all the vegetables well. Slice the eggplant thinly, lay the slices on a plate, sprinkle with salt and let them sit for 30 minutes.
2. Meanwhile, boil the potatoes in their skins in plenty of water for 12-16 minutes, until tender (test with a skewer). Drain and let them cool slightly before peeling.
3. Thinly slice the zucchini, tomatoes, onion and potatoes. Drain the eggplant, rinse it briefly and pat it dry with paper towels.
4. Preheat the oven to 180°C (350°F). Line a round or square quiche pan with parchment paper (or grease it lightly with vegan butter), lay the pie crust on top and trim the excess.
5. Arrange the vegetable slices in an overlapping spiral, starting at the edge and ending in the center (put the most flexible ones there, to make a flower shape). Sprinkle with the salt and basil and drizzle with the oil.
6. Bake at 180°C (350°F) for 18-20 minutes, until the crust is cooked, then for 10-12 more minutes with top heat only, until the vegetables are well roasted.
7. You can serve it cold or hot.

Nutrition facts

Approximate, per serving (about 398 g). Calculated with data from USDA FoodData Central.