Here’s a really flavorful and filling vegetarian tart that’s easy to put together. What a delicious main course it makes! Especially in fall. And very healthy.

PREHEAT OVEN 350 degrees

• 2 onions peeled, thinly sliced lengthwise
  1 small to medium eggplant, peeled, diced
  ¾ t olive oil
  5 garlic cloves, coarsely chopped
  1 red bell pepper, thinly sliced
  1 green or yellow bell pepper, thinly sliced
  cooked broccoli
  cooked carrots
  1 med zucchini trimmed, diced
  2 ripe tomatoes, peeled, seeded (or about 1 Tablespoon of tomato puree)
  1 tsp fresh thyme (or other fresh herb of choice) chopped
  15 oil-cured black olives, pitted, halved
  Salt and Black pepper

Unbaked 9-inch pie shell or 8 individual tart shells

TO PREPARE
Pre-steam the carrots and broccoli if you like them softer, like I do.

Saute onions and eggplant in olive oil until soft and golden brown. Add garlic, peppers and sauté until softened. I’m not a fan of green peppers for some reason but do love red and yellow, so that’s what I’m using.

Add zucchini, cooked carrots, cooked broccoli and tomatoes and continue to cook until zucchini is tender.

Add thyme and olives

If mixture is dry, add a tablespoon of tomato puree. Adjust seasoning with salt, pepper

ONCE COOKED
Set aside to cool. Once cooled, fill unbaked pie shell with cool vegetable mixture.

Bake for 20-25 mins until edges of pastry turn golden brown and veggies have browned in places

You may serve at any temperature, although it can be harder to slice if really hot.  Trust me that it is absolutely yummy. Serve with hummus and pita chips. And here’s what it looks like:

Thank you bestie, for making this for us and sharing the recipe!