Ratatouille Pies - cooking recipe

Ingredients

1 None eggplant, cut into 1/4 inch-thick slices
1 None red pepper, seeded and thickly sliced
1 None zucchini, cut lengthwise into 1/4 inch-thick slices
1 tbsp olive oil, plus additional, for brushing
1 None onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 oz) diced tomatoes
1/3 cup pitted olives, sliced
4 oz feta cheese, cubed
1/2 cup basil leaves
8 sheets phyllo dough

Preparation

Heat a grill pan or large skillet on high heat. Brush the vegetable slices with oil. Cook in batches, for 2-3 mins each side, until tender. Remove the skin from the peppers; cut peppers into thin strips.
Heat the oil in a medium saucepan on medium-high heat. Saute the onion and garlic for 1-2 mins, until tender. Add the tomatoes and olives and simmer for 5-10 mins, until thickened. Remove from the heat. Stir in the feta and 1/2 of the basil. Season to taste.
Preheat the oven to 350\u00b0F. Layer 4 phyllo sheets on top of each other, spraying each layer with no stick cooking spray. Cut into 4 equal rectangles. Line four 5-inch oval baking dishes with the phyllo stacks.
Bake for 8-10 mins, until lightly golden.
Layer vegetables, tomato mixture and the remaining basil evenly in the baking dishes.
Spray 1 of the remaining phyllo sheets with cooking spray, then scrunch over the top of the filling to make a cover. Repeat with the remaining phyllo sheets.
Bake for 10-15 mins, until golden brown.