Total Time
Prep 20 mins
Cook 35 mins

This is an awsome tart!!! Great hot, warm or cold.

Ingredients Nutrition


  1. Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
  2. Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
  3. Stir in tomato paste and cook for 3 minutes more.
  4. Remove from heat, stir in nuts.
  5. Coat a 9 inch tart pan with olive oil or spray.
  6. Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
  7. You also want to layer the phyllo in a circle so you have an even jagged edge.
  8. Spoon in eggplant mixture.
  9. Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
  10. Fold the jagged edge over top so you have a nice edge.
  11. Bake at 350F for 35 minutes.
Most Helpful

I had this as part of my Christmas dinner this year and it was most tasty. Will certainly be having this again - many thanks Diane!

Zoe December 26, 2001

This was delicious!!!! I plan on adding more herbs next time, and a little more tomato, and probably a little green bell pepper to make it truly "ratatouille," but it was fantastic as is. Thanks for posting!

kitchengrrl August 04, 2003

DiB's, I made this quite awhile ago but froze it before baking. I finally baked it last night, and WOW, what a treat! Such a comforting mix of flavors and prety healthy to boot! I pretty much followed the instructions exactly, except to fudge on a few quantities here and there--I can't help but add a bit here and there as I'm cooking. I put it in a 375 degree oven for about 60-70 minutes from frozen. Thank you for recommending and posting this--I will make this for myself often!!

spatchcock April 15, 2004