Ratatouille in Phyllo Dough Recipes

Ingredients :

vegetable oil for spray for pan coating

2 Japanese eggplants, cut into 1/4 inch cubes

2 small green zucchini (1-inch diameter), cut into 1/4-inch cubes

2 small yellow zucchini (1-inch diameter), cut into 1/4-inch cubes

1 sweet, firm red pepper, cored, seeded and cut into 1/4-inch cubes

1 medium yellow onion, finely chopped

2 garlic cloves, chopped

2 medium tomatoes, peeled, seeded and diced

freshly ground pepper

salt (optional)

1/2 tsp chopped fresh thyme

6-8 fresh basil leaves, chopped

1 tsp mustard seeds (soaked overnight in 1/3 cup white wine, 2/3 cup water, and a dash of vinegar)

8 15x10-inch sheets oil-free, fat-free phyllo dough

Spray a nonstick frying pan lightly with pan coating. Over medium heat, sauté the eggplants until soft. Place the eggplants in a mixing bowl. Repeat with the zucchinis and pepper.

Sauté the chopped onions in the same pan until light golden in color. Add the chopped garlic, diced tomatoes, pepper, and salt. Lower the heat and simmer. Add the sautéed vegetables and toss gently over moderate heat for 5-8 minutes. Stir in the chopped thyme, basil and drained mustard seeds. Cool.

Preheat the oven to 325 degrees.

Lay one sheet of phyllo dough on a work surface and spray lightly with the coating. Cover the first layer of phyllo with a second layer and spray again. Divide it, using a sharp, pointed knife, into 4 6x7 inch rectangles. Spread 2 tbsp of the ratatouille in the center of each rectangle. Fold the phyllo over the ratatouille, making sure that everything is completely enclosed, forming a package. Place the package, seam side down, on baker's parchment. Continue, to make 4 packages altogether.

The phyllo packages can be refrigerated a day before baking. Bake until the dough turns golden brown, about 6-8 minutes. Serve immediately.

Serves 4

This would be nice served alongside a salad of baby lettuces and fresh herbs dressed with lemon juice and freshly ground pepper.

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