Ratatouille tart - bon appetit

6 servings

Ingredients

Quantity Ingredient
12 tablespoons (about) olive oil
1 3/4-lb eggplant, cut into 1/2-inch pieces
1 large Onion, chopped
1 medium Green bell pepper, chopped
3 larges Garlic cloves, minced
1 teaspoon Dried thyme
3 tablespoons Tomato paste
10 Fresh phyllo pastry sheets frozen, thawed
12 teaspoons Grated Parmesan cheese
1½ cup Grated soft mild provolone cheese (about 6 oz)
6 smalls Plum tomatoes (about 12 oz), cut into 1/4 inch thick slices
2 mediums Zucchini (about 11 oz), cut crosswise into 1/4 inch thick slices
Fresh thyme sprigs (opt.)

Directions

Heat 6 T oil in large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper, garlic and 1 t thyme. Season generously with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Reduce heat to low. Cover and cook until eggplant is very tender, stirring occasionally, about 10 minutes. Uncover, stir in tomato paste and cook until liquid evaporates, about 3 minutes. Place mixture in strainer set over bowl. Cool completely. Discard liquid in bowl; transfer eggplant mixture to bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Drain any additional accumulated liquid before using.)

Preheat oven to 350'F. Brush 9 inch diameter tart pan with removable bottom with oil. Stack phyllo sheets on work surface. Using small sharp knife and 11-inch diameter tart pan bottom as guide, cut phyllo stack into 11-inch diameter rounds. Transfer 1 phyllo round to prepared pan, pressing phyllo into pan and allowing sides to extend above rim of pan (cover remaining rounds with kitchen towel). Brush phyllo round with olive oil. Sprinkle 1 t Parmesan cheese over. Top with another round, brush with oil and sprinkle with 1 t Parmesan cheese. Repeat with remaining phyllo rounds.

Spoon eggplant mixture into phyllo shell. Sprinkle provolone cheese evenly over. Overlap alternating tomato and zucchini slices in concentric circles atop eggplant mixture. Brush with oil and season with salt and pepper. Sprinkle with remaining 2 t Parmesan cheese.

Bake until zucchini is just tender and crust is golden, about 1 hour.

Cool. (Can be prepared 4 hours ahead. Let stand at room temperature.) Garnish with thyme sprigs, if desired.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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