Ingredients

• 2 tablespoons extra-virgin olive oil (may to need to add more as the veggies cook)
• 1/2 medium red onion, diced
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1/2 medium eggplant, diced (I used a bit less and left the eggplant unpeeled, but you could peel it if desired)
• 3 garlic cloves, minced
• 1 large ripe tomatoes, seeded and diced
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper
• 45 frozen miniature phyllo cups

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.

2. Note: I like to continue cooking all the veggies for several more minutes. It's a personal thing, I like my ratatoullie veggies really soft and like letting the flavors meld together.

3. Note: You may need to add some additional olive oil as you add more veggies. This depends on the size of your veggies and your personal preference. I usually do add a tablespoon or two more as I cook out the veggies.

4. To make into an appetizer:.

5. Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.

6. Note: you could also choose to fist put in a bit of boursin cheese into the phyllo tart first, then add the ratatouille on top and bake as directed.