Ratatouille Walnut Tart - cooking recipe

Ingredients

2 teaspoons olive oil
3/4 lb eggplant, cut into 1/2 inch cubes
3 cloves garlic, minced
1 shallots or 1 leek, sliced thin
1 teaspoon dried thyme (I prefer taragon)
2 1/2 teaspoons tomato paste
1 cup chopped walnuts
10 sheets phyllo dough, thawed
olive oil or olive oil flavored cooking spray
1/2 cup grated parmesan cheese, , divided
1/2 cup crumbled feta
5 medium plum tomatoes, cut into 1/4 inch slices

Preparation

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