Vegetable Goat-Cheese Tart

• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, peeled and sliced
• 1 small bay leaf
• 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
• 1 small zucchini, halved lengthwise and cut into thin slices
• 1 red bell pepper, cut into slivers
• 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
• 1 teaspoon kosher salt
• 1/2 cup shredded fresh basil leaves
• Freshly ground black pepper
• 8 ounces soft goat cheese
• 9-inch ready-to-use piecrust, partially baked (follow label directions)
• 1/3 cup grated Parmesan
• 1 tablespoon olive oil

1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.
2. Spread goat cheese piecrust. Top with the vegetables, sprinkle Parmesan, and drizzle olive oil. Bake in a 350u0b0 F preheated oven for 20 minutes or until the Parmesan is golden and the tart is heated through.

olive oil, onion, garlic, bay leaf, eggplant, zucchini, red bell pepper, tomatoes, kosher salt, fresh basil, freshly ground black pepper, goat cheese, readyto, parmesan, olive oil

Taken from www.myrecipes.com/recipe/vegetable-goat-cheese-tart (may not work)