for the filling:
6 tablespoons mild olive oil
1 small eggplant, cut into 1/2” pieces
1 large onion, chopped
1 medium green pepper, chopped
3 large garlic cloves, pressed in a garlic press
1 teaspoon dried thyme
3 tablespoons tomato paste
for the crust:
10 sheets phyllo dough, thawed
6 tablespoons olive oil
9 teaspoons breadcrumbs
6 small plum tomatoes, sliced 1/4” thick
2 medium zucchini, sliced 1/4 thick
2 teaspoon bread crumbs
prepare the filling:
Heat 6 tablespoon olive oil in a large non-stick skillet. Over medium high heat, saute eggplant, peppers, onions, garlic and thyme until tender, approximately 10 minutes. Reduce flame to low and cover skillet. Cook for an additional 10 minutes, until eggplant is thoroughly softened. Remove cover and add tomato paste. Cook an 3 minutes longer until liquid has evaporated. Season to taste with salt and pepper.
Pour mixture into a colander or strainer set over a bowl and allow it to drain completely. Discard liquid. Filling can be prepared a day or two in advance and refrigerated.
prepare the crust:
Preheat oven to 350o. Stack the 10 phyllo sheets on your work surface. Cut the stack into an 11” circle using a small sharp knife. Generously spread a 9” removable bottom, tart pan with oil. Place one phyllo circle in the pan, fitting it in and allowing the edges to extend above the rim of the pan. Cover the other phyllo sheets with a damp towel until needed. Spread oil on dough and sprinkle with 1 teaspoon bread crumbs. Place a second phyllo circle in the pan and repeat oil and crumbs. Continue until all the phyllo circles have been used.
assembling the tart:
Spread the drained eggplant mixture into the phyllo dough. Lay out alternating slices of tomato and zucchini in concentric circles, overlapping the slices. The slices should completely cover the eggplant mix.
Sprinkle remaining 2 teaspoons bread crumbs over the top and bake 1 hour until crust is golden and zucchini is tender. Serves 8