Eggplant Tomato Tart

<< Eggplant Tomato Tart is adapted from the delectable tart recipes created by Isidora Popovic and published by the New York Daily News on April 18, 2010. Like Goat Cheese Tomato Basil Tart, this recipe is a fresh, colorful and gorgeous addition to any brunch or dinner table. The light, lowfat Pizza Dough crust is quite easy to make and can even be prepared ahead of time and frozen.

Ingredients for Eggplant Tomato Tart:

• One recipe Fast Pizza Dough (prepare in a 9” loose-bottomed fluted tart pan)
• 160 g (5 ½ oz.) baby eggplants (halved lengthwise) or regular eggplant, chopped (I recommend using one medium eggplant)
• 2 large red bell peppers, seeded and cut into strips
• 1 large red onion, thinly sliced
• 3 tbsp. olive oil, plus extra to drizzle
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2/3 cup cherry tomatoes, halved
• 1 tbsp. freshly chopped parsley (use dried if necessary; fresh herbs are preferable)
• 1 cup grated sharp cheddar cheese
• 2/3 cup Greek yogurt (or regular yogurt that is thick and rich)

Heat oven to 350 degrees to roast the vegetables. Place eggplants, peppers and onion in a foil-lined roasting pan, drizzle with oil and season with salt and pepper. Bake for 20 minutes, only until vegetables are softened. Remove from oven and cool. If using baby eggplants, chop into bite-sized pieces. Gently drain excess juice from roasted vegetables.

Reduce oven temperature to 325 degrees F. Line the tart pan with Fast Pizza Dough. Do not trim edges. Set aside.

Stir the tomatoes, parsley and half of the cheese into the cooled roasted vegetables.

In a separate bowl, mix together the yogurt and remaining cheese. Spoon into tart crust. Scatter roasted vegetable mixture over the yogurt, spreading it evenly.

Trim the excess pizza dough neatly around the edges.

Bake tart at 325 degrees F for 25-30 minutes. Remove from oven and cool before serving.

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