Mediterranean Ragout Pot Pie

[Guest guest]

Mediterranean Ragout Pot Pie

 

4 1/2 tablespoons olive oil

2 cup onion, peeled, halved, sliced

1 large green pepper, seeded, cut into strips

1 medium eggplant, cut 1 " cubes

1 medium zucchini, cut 1 " cubes

1 garlic clove, minced

2 cups canned crushed tomatoes

2 tablespoons chopped fresh parsley

1 1/2 teaspoons dried basil

1 14 oz. can artichoke hearts, drained, quartered

1/2 cup chopped olives

8 sheets phyllo dough cut slightly larger than your pan

 

In large saucepan, heat 1 1/2 tablespoons oil over medium heat. Add onion and

pepper and cook, stirring often, until onion begins to soften, about 5 minutes.

Stir in eggplant, zucchini, garlic, and salt and pepper to taste. Cover and

cook, stirring once or twice, until eggplant has softened, about 7 minutes. Stir

in tomatoes, parsley and basil. Cover and simmer 5 minutes; remove pan from

heat.

Preheat oven to 375 degrees. Grease shallow 2-quart casserole. Spread artichoke

hearts over bottom of prepared casserole; sprinkle with olives. Spoon vegetable

mixture into casserole and smooth top.

Place one sheet of phyllo over vegetables. Brush thoroughly with some of the

remaining oil and tuck edges of phyllo inside edge of pan. Repeat with remaining

sheets of phyllo, brushing and tucking each one. Poke several steam vents in top

of pie with paring knife. Bake until topping is golden brown, about 35 minutes.

Let cool no more than 10 minutes before serving.

Makes 8 servings.

Calories 200, Fat 10 g, Carbs 26 g, Sodium 295 mg, Fiber 6 g.

 

 

[Guest guest]

That sounds so good; am going to try this one. I love artichokes.

 

Alia