2 tbsp olive oil Veggie Box eggplant diced Veggie Box tomatoes, halved salt and black pepper, to taste 6 large eggs 1 cup milk 1 tsp red pepper flakes 1 lb ricotta

Heat oven to 450F. In a large bowl, toss together the olive oil, eggplant cubes, and tomatoes. Season to taste with salt and black pepper. Spread on a parchment-lined baking sheet and roast for 20-30 minutes, or until eggplant is tender and tomatoes are bursting. Lower oven to 375F. In a second bowl, whisk together the eggs, milk, and red pepper flakes. Grease a 9-inch pie or tart pan. Stir together the egg mixture with the vegetable mixture. Pour into the prepared pan. Top with the ricotta. Bake for 30-35 minutes, or until set. Let cool for 5 minutes before serving.