Instructions: In large saucepan, heat 1 1/2 tablespoons oil over medium heat. Add onion and pepper and cook, stirring often, until onion begins to soften, about 5 minutes. Stir in eggplant, zucchini, garlic, and salt and pepper to taste. Cover and cook, stirring once or twice, until eggplant has softened, about 7 minutes. Stir in tomatoes, parsley and basil. Cover and simmer 5 minutes; remove pan from heat.

Preheat oven to 375 degrees. Grease shallow 2-quart casserole. Spread artichoke hearts over bottom of prepared casserole; sprinkle with olives. Spoon vegetable mixture into casserole and smooth top.

Place one sheet of phyllo over vegetables. Brush thoroughly with some of the remaining oil and tuck edges of phyllo inside edge of pan. Repeat with remaining sheets of phyllo, brushing and tucking each one. Poke several steam vents in top of pie with paring knife. Bake until topping is golden brown, about 35 minutes. Let cool no more than 10 minutes before serving.

This recipe yields 8 servings.

Comments: The phyllo dough on this ratatouille-like ragout gives it a light, crisp topping. Cool 10 minutes before servingubut not much longer as the heat from below will wilt the phyllo. If you care to use cheese, sprinkle some freshly grated Parmesan over the filling before you add the first layer of phyllo.

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