How To make Ratatouille Pie(Litton)

vegetable oil spray

or margarine 2 tablespoons seasoned bread crumbs :

dry, finely ground
1/2 pound (2 small) zucchini -- cut into 1/4" slices
diagonally 2 tablespoons fat-free parmesan cheese

grated
1 small onion :

cut in half,
then cut into 1/4" strips 1 medium green bell pepper

chopped
1 clove garlic :

minced
1 teaspoon olive oil

or more
1 cup tomato sauce :

Italian style
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 container frozen Breaded Eggplant Slices

see recipe
2 ounces pitted black olives :

sliced, optional
Generously spray or 'butter' a 9-in. pie plate. Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate. Set aside.
Place zucchini in 1-qt. casserole; cover. Microwave at High 2 to 4 minutes, or until tender-crisp, stirring 1 or 2 times. Drain. Layer zucchini in pie plate along sides and bottom. (Layers will overlap). Sprinkle with Parmesan cheese. Set aside.
In medium bowl combine onion, green pepper, garlic and olive oil; cover. Microwave at High 3 to 5 minutes, or until vegetables are tender. Drain.
Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with frozen eggplant slices. Micro- wave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times. Let stand 2 minutes.
Garnish with sliced black olives, if desired.
TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus 1/4 teaspoon sugar, 1/8 teaspoon dried basil leaves and 1/8 teaspoon onion powder
Adapted from Litton Vol 11: Microwave cooking from freezer (1982). Posted on Eat-lf by 'Kitchen PATh' on 21 Jun 97. McServing 187 cals (29% fat) 6.3 g fat