RATATOUILLE TART

Steps:

• Heat 6 tbsp oil in a large skillet over medium high heat. Add egplant, onion, bell pepper, garlic and 1 tsp 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. Preheat oven to 350. 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 pjyllo stack into 11 inch diameter round. Transfer 1 phyllo round to prepared pan pressing phyllo into pan and allowing sides to extend above rim of pan (cover remaining rounds with kithen towel). Brush phyllo round with olive oil. Sprinkle 1 tsp Parmesan chees over. Top with another round, brush with oil and sprinkle with 1 tsp parmesan. Repeat with remaining phyllo rounds. Spoon eggplant mixture into phyllo shell. Sprinkle provolone echees evenly over. Overlap alternating tomato and zucchini slices in concentric circles atop eggplant mixture. Brush with oil and season with salt and papper. Sprinkle with remaining 2 tsp parmesam cheese. Bake until zuchhini is just tender and crust is golden, about 1 hour. Cool.