Ratatouille Pie

Basic 3-2-1 pie crust

1 1/2 Cups Flour- Lehi Roller Mills
1/2 Teaspoon Salt- Real Salt
8 Tablespoons Butter- Epicurean Chefs
4 Tablespoons Water, ice cold

Mix flour and salt together.
Cut butter into flour until it is evenly distributed.
Add water and mix until dough comes together.
Wrap in plastic and refrigerate for one hour.
Roll out into 11 inch circle and place in 9 in pie pan.
Tuck the edges and flute.
Freeze for 30 minutes and then line pie crust with parchment and pie weights.
Bake in preheated 375 degree oven for 25 minutes, rotate halfway through.
After 25 minutes, take off weights and bake for 8-10 more minutes.

Ratatouille Filling

3 Medium Japanese Eggplant, diced 1/2 inch- Daniels Farm
2 medium Red Onion, diced 1/2 inch- Petersen Family Farm
2 Red Bell Pepper, dice 1/2 inch - Home Grown
Garlic, mince 3 cloves- Petersen Family Farm
1 Zucchini, diced 1/2 inch- Johnson Family Farms
2 Summer Squashes, diced 1/2 inch- Johnson Family Farms
5 Medium Heirloom Tomatoes, diced 1 inch - Asian & Heirlooms
2 Teaspoons Lemon Thyme- Home Grown
3 Bunches Thai Basil, 2 bunches separated and the rest chopped- Asian & Heirlooms
Salt, to taste- Real Salt
Lots of butter- Epicurean Chef

Directions:

Heat large non stick pan and add butter.
Cook eggplant till brown and soft, about 6 minutes.
You may have to cook in batches and then place in a bowl on the side.
Add more butter in the pan and cook onions till they soften, about 6 minutes.
Add first bunch of basil tied together into pan.
Then add red bell peppers, garlic and some salt.
If onions are getting too dark, you can add some water to help prevent them from burning and deglaze the pan.
Add more butter then zucchini and squash to the pan and cook for 4-5 minutes.
Add tomatoes and cook till all vegetables are cooked and juices have reduced.
Add eggplant back to pan.
Add more basil and season with salt.
Pour ratatouille into shell and serve hot or room temperature.