Tomato Eggplant Tarts
|Olive oil||2 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Sweet green pepper||1 Medium, cored, seeded, and finely chopped|
|Eggplant||1 Small, diced|
|Canned tomatoes||14 1⁄2 Ounce, drained and chopped (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Eggs||3 Large (Plus 1 Large Egg White)|
|Egg whites||1 Large|
|Whole milk||1 Cup (16 tbs)|
|9 inch pie shells||2 , frozen, unthawed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 375° F.
Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the onion and pepper and saute for 3 minutes or until slightly soft.
Add the eggplant to the skillet and saute, stirring, for 2 minutes.
Add the tomatoes, garlic, salt, thyme, and basil.
Cook, uncovered, stirring often, for 5 minutes or until the mixture is dry.
Let cool for 10 minutes.
Meanwhile, in a large bowl, lightly beat the eggs with the milk just enough to combine.
Stir in the cooled skillet mixture and the cheese, then pour into the pie shells.
Place the tarts on a baking sheet in the lower third of the oven and bake, uncovered, for 35 to 40 minutes or until the filling is puffed and set like custard.