Ratatouille Tarts

Prep time: 15min
Total time: 60min
Makes: 18 tarts
2 tbsp
olive oil
30 mL
1/2
medium onion, finely chopped
1
small sweet yellow pepper, finely chopped
1/2
small eggplant, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
1
small zucchini, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
1 cup
tomato-basil pasta sauce
250 mL
1/4 cup
white wine
60 mL
2 tbsp
cold water
30 mL
Pinch sugar
18
(3-in./8 cm) Compliments Tart Shells
1/4 cup
freshly grated Parmesan cheese
60 mL
per 1 tart
calories
128
fat
9 g
carbs
12 g
protein
2 g
cholestrol
1 mg
fibre
1 g
sodium
185 mg

Directions

  1. Place oil in a large skillet set over medium heat. Add onion, sweet pepper, eggplant and zucchini; cook until tender, about 5 min. Add pasta sauce, wine, water and sugar. Bring to a simmer; simmer for 5 min. Remove from heat and let cool to room temperature.

  2. Bake tart shells as per package directions; let cool to room temperature.

  3. Remove tarts from foil liners; place on a parchment paper–lined baking sheet. Divide ratatouille mixture among tarts; sprinkle with Parmesan cheese. Bake in a 350°F (180°C) oven for 10 min. or until filling is heated through.