French Ratatouille Mashed Potato Pie

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Peel and cut the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.

3. 3

   While the potatoes are cooking, dice the eggplant, zucchini, bell peppers, onion, and tomatoes into small cubes.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent.

5. 5

   Add the eggplant and cook for 5 minutes, stirring occasionally. Add the zucchini and bell peppers, and cook for another 5 minutes.

6. 6

   Stir in the tomatoes, herbes de Provence,

7. 7

   5 teaspoon salt, and

8. 8

   25 teaspoon black pepper. Simmer for 10-12 minutes until the vegetables are soft and most of the liquid has evaporated. Remove from heat.

9. 9

   Drain the cooked potatoes and return them to the pot. Add the whole milk, unsalted butter,

10. 10

    5 teaspoon salt, and

11. 11

    25 teaspoon black pepper. Mash until smooth and creamy.

12. 12

    Grease a baking dish with the remaining 1 tablespoon of olive oil. Spread the ratatouille vegetable mixture evenly on the bottom.

13. 13

    Spoon the mashed potatoes over the vegetables and smooth the top with a spatula.

14. 14

    Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden.

15. 15

    Let the pie cool for a few minutes before serving. Enjoy your French Ratatouille Mashed Potato Pie!