Summer Tartlets - cooking recipe

Ingredients

3 None refrigerated pie crusts
3 tbsp olive oil
1 medium eggplant, cut into small cubes
1 large red pepper, seeded and chopped
2 sticks celery, finely chopped
1/2 cup pimento-stuffed green olives, chopped
2 tsp tomato paste
1 tsp sugar
1/4 tsp salt
3 tbsp red wine vinegar
1/2 cup fresh basil leaves, shredded

Preparation

Roll out pastry on a lightly floured work surface. Using a 2 1/3-inch diameter cutter, cut out 36 circles. Cut small squares of parchment paper just a little larger. Place pastry rounds on paper squares and gently press into a three 12-cup mini tart pans. Prick all over with a fork. Refrigerate for 15 mins.
Preheat the oven to 375\u00b0F. Place a large piece of foil over each tartlet pan and gently mold into pastry rounds. Fill hollows with baking beans and bake for 12 mins. Remove foil and beans. Bake for 3 mins, or until pastry is golden and cooked.
For the filling, heat 2 tbsp olive oil in a medium skillet on high heat. Add the eggplant and stir to coat in oil. Reduce the heat to medium; cover and cook about 12 mins until a light golden brown, stirring occasionally. Transfer to a plate.
Heat remaining oil in the skillet. Add pepper and celery. Reduce the heat to medium-low; cover and cook gently for 10 mins, or until tender. Return eggplant to pan and add olives.
Mix tomato paste with 1 tbsp water in small bowl. Stir in sugar, salt and vinegar and season with black pepper. Pour into the pan; stir well. Cover and cook very gently for 10 mins.
Cool, taste and adjust seasoning. Stir in basil. Spoon into warm tartlet crusts and serve immediately.