You are here: Home » Recipes » Ratatouille Tartlets Ratatouille Tartlets Recipe by Brian MorrisKitchen Tested Yield 45 pieces These light party bites made with tomatoes, diced pepper, eggplant and a schmear of herbed cream cheese are surprisingly low in calories and fat. PrintEmail Ingredients 2 tablespoons extra-virgin olive oil1/2 medium red onion, diced1 medium yellow bell pepper, diced1 medium orange bell pepper, diced1 medium zucchini, diced1 medium yellow squash, diced1/2 medium eggplant, peeled and diced3 garlic cloves, minced1 large ripe tomato, seeded and diced1/2 teaspoon salt1/4 teaspoon freshly ground black pepper45 frozen mini phyllo shells (3 boxes of 15)5 ounces herbed cream cheese1 ounce fresh basil, chiffonade Instructions Preheat oven to 400F. Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes. Add yellow and orange bell peppers; cook 2 minutes. Add zucchini, yellow squash and eggplant; cook 2 minutes. Add garlic, tomato, salt and pepper; cook 1 minute. Transfer to a plate or tray to cool. Arrange phyllo shells on baking sheets lined with parchment paper. Evenly divide herbed cream cheese among shells, about 1/2 teaspoon in each. Top each with about 1 tablespoon ratatouille, or enough to fill. Bake 8 minutes. Let cool 2 minutes. Arrange on a serving platter and top with fresh basil. Makes 45 tartlets.