Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Prep Time
15 mins
Total Time
1 h
Makes
18 tarts

Ingredients

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
pinch of sugar
18
Compliments Tart Shells (3-in./8-cm)
1/4 cup
freshly grated Parmesan cheese
60 mL

Method

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

Characteristics

Potluck

Nutritional Facts Per Serving

Nutrition Description:
per 1 tart
Calories:
128
Fat:
9 g
Carbs:
12 g
Fibre:
1 g
Cholesterol:
1 mg
Protein:
2 g
Sodium:
185 mg