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