Winter Ratatouille (With Option To Make Into A Great Appetizer!)

• 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
• For appetizer
• 45 frozen miniature phyllo cups

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.

extravirgin olive oil, red onion, yellow bell pepper, orange bell pepper, zucchini, yellow squash, eggplant, garlic, tomatoes, coarse salt, fresh ground black pepper, appetizer, phyllo

Taken from www.food.com/recipe/winter-ratatouille-with-option-to-make-into-a-great-appetizer-471436 (may not work)