Ingredients: 1 9" pie shell -- unbaked

1 egg white -- slightly beaten

1/4 cup salad oil

1/2 cup chopped green pepper

1/2 cup chopped onion

1 clove garlic -- crushed

1 small zucchini cut into 1/4" slices *see note 1

1 small eggplant cut into 1/4" slices *see note 2

3/4 teaspoon salt

1 Dash pepper

1 large tomato -- peeled, cut into 8

wedges 1 1/2 cups Swiss cheese grated 8 oz.

4 eggs

3/4 cup half and half

1/8 teaspoon ground nutmeg

1 Dash pepper

1 tablespoon parsley -- chopped

*1 - 1/4 lb, scrubbed and cut crosswise into 1/4 inch thick slices *2 - 1/4 lb, cut into 1/4 inch 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 1/2 teaspoon salt and pepper. Place tomato wedges on top; simmer, covered, over how heat, 5 minutes. Set aside. Preheat over to 375 Degree F. Sprinkle cheese over the bottom of the pie shell. In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 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.