small eggplant, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
small zucchini, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
tomato-basil pasta sauce
pinch of sugar
Compliments Tart Shells (3-in./8-cm)
freshly grated Parmesan cheese
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, sugar and 2 tbsp (30 mL) of cold water. Bring to a simmer; simmer for 5 min. Remove from heat and let cool to room temperature.
Bake tart shells as per package directions; let cool to room temperature.
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.
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