Eggplant & Zucchini Tart - Adapted from Williams Sonoma

Eggplant can be bitter but I found this recipe easy and brought out the flavors of the eggplant and I used up some Zucchini I had. The Williams Sonoma recipe calls for home made dough and goat cheese. I changed it up a bit.

Ingredients:

- 1 refrigerated pie dough

-4 Tbs. extra-virgin olive oil
-1 large shallot minced
-1 eggplant, about 1 1/4 lb., cut into 1/2-inch cubes

-3-4 zucchini cut into 1/2-inch cubes
-1 cup seeded and diced plum tomatoes (3 or 4 tomatoes)
-6 oz. feta

-Salt and Pepper

Directions:

-Position a rack in the lower third of an oven and preheat to 400°F.

-Lay dough out on quiche or pie pan and bake blind for 5 minutes.

-Heat olive oil in skillet, add shallot and cook on low until shallot is translucent.

-Add seasoned Eggplant and Zucchini, cook until light brown.

-Place Eggplant Zucchini mixture in cooked dough.

-Add tomatoes and feta and bake at 400 for about a half hour.

-Cool and serve.