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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook eggplant, zucchini, onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated. Stir in basil, salt and pepper; cool.
Meanwhile, on a lightly floured surface, unfold puff pastry. Cut each sheet along the folds into three portions. Cut each portion crosswise into five rectangles (30 total). Place pastry rectangles on two ungreased baking sheets. In a small bowl, combine egg and water. Lightly brush pastry rectangles with egg mixture.
Bake for 12 to 14 minutes or until golden brown. Transfer to wire racks; cool. Split pastry rectangles in half horizontally.
Preheat broiler. Place bottoms of pastry rectangles on two ungreased baking sheets. Top each with a well rounded tablespoon of the ratatouille. Add a slice of cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until cheese starts to melt. Replace tops of pastry rectangles. Serve warm.