1.25 lb, scrubbed and cut crosswise into 1 cm thick slices 2.25 lb, cut into 1 cm slices, then into quarters Directions: Brush inside of pie shell with egg white; refrigerate. Make filling: In hot oil in large skillet, saute, green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently, until tender---minutes. Sprinkle with half teaspoon salt and pepper. Place tomato wedges on top; simmer, covered, over how heat, 5 minutes. Set aside. Preheat over to 190ºC . Sprinkle cheese over the bottom of the pie shell. In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, quarter teaspoon salt, nutmeg and pepper just until combined but not frothy. Drain ratatouille: arrange attractively over grated cheese in bottom of prepared pie shell. Pour egg over the vegetables. Bake, place on lower rack in oven, 35 minutes, or until custard is puffy and set in centre. Cool on wire rack 10 minutes before serving. Serve warm, sprinkled with 1 tablespoon parsley.

Makes 8 servings.