Mama spent hours in the kitchen perfecting her crust. She would throw her arms up and complain, “E facile catturare l'orizzonte!” (“It is easier to capture the horizon!”) But she did capture the horizon, as featured in this heavenly empanada (portable pot pie). It’s the perfect envelope for our award-winning ratatouille. (Shhhh — your bambinos will never know healthy vegetables are hiding inside.)
Grilled eggplant, zucchini, mushrooms and chopped tomatoes are mixed with Mama Francesca Parmesan & Red Pepper. Then they are stuffed into a pie crust and baked golden brown!
Suggestion: Almost anything can be stuffed into piecrust and baked. Try your favorite cheeses and vegetables!
1/3 cup Mama Francesca Parmesan & Red Pepper
½ cup Zucchini, diced
¼ cup Sweet Onion, diced
¼ cup Eggplant, diced
¼ cup Petite Diced Tomatoes, canned
1 Tbsp. Garlic, minced
1 Tbsp. Extra Virgin Olive Oil
2 Piecrusts, cut into 2- to 3-inch circles