Ratatouille Rounds - cooking recipe

Ingredients

1 box Pillsbury refrigerated ready-made pie crusts (2)
2 Tbsp. butter
2 Tbsp. Extra virgin olive oil
1 c. chopped onion
1 c. chopped peeled eggplant
1 c. chopped zucchini
1 1/2 c. chopped fresh tomato
1 clove garlic, minced
1 tsp. Italian seasoning
Salt and black pepper, to taste
Egg wash (1 egg plus 1 tsp. water)
Parmesan cheese

Preparation

Allow crusts to come to room temperature.
Cut rounds from the crust using a 3 inch biscuit cutter.
Combine the butter and olive oil in a heavy skillet and heat.
Add onion, eggplant, zucchini, tomato, garlic, and seasoning.
Cook on medium heat for about 10 minutes or until vegetables are tender.
Put about 1 1/2 teaspoons of the filling in the center of each pastry round.
Pull up about 1/2 inch of the pastry over the filling all around the circle and pleat it around the edge of the filling.
There will be no pastry over the center of the filling.
It will be an open face filling peeking through the pleated pastry edge.
Brush the pastry with the egg wash and sprinkle with Parmesan. Bake at 450 degrees for about 12 minutes or until pastry is golden brown.
Makes 20.