Ratatouille in Phyllo
1 eggplant, diced
2 zucchini, diced
1 red pepper, cored, seeded and diced
1 onion, chopped
5 garlic cloves, chopped
2-3 tomatoes, chopped
freshly ground pepper
Heat a tablespoon or two of olive oil. Saute the eggplant until
soft, set aside. Heat another tablespoon or two of oil. Sauce
zucchini and pepper. Set aside.
Saute onion and garlic in same pan (should be some oil leftover
from the zucchini/pepper) until golden, add tomatoes and seasonings.
Saute for about 10 minutes, add the eggplant, zucchini and pepper
and saute for another 10 minutes or so. Take off heat.
Lay down a sheet of phyllo dough and brush lightly with oil of your
choice, lay another sheet on top of it, brush with oil again. Put
one-quarter of the veggie mixture in the middle, fold corners in,
making a square packet, flip over and set on greased baking sheet.
Make 3 more packets, using 2-3 phyllo sheets for each one. (I had
to use 2 baking sheets, the packets are largish).
Bake at 350-375 until brown (15-20 minutes).