• ¼ c olive oil
• 1 zuchinni diced
• 1 c diced red or yellow capsicum
• ½ large eggplant diced
• ½ red onion peeled and diced
• 2-3 cloves chopped garlic
• savoury shortcrust pastry
• 2 eggs
• 1 c cream
• ½ c grated parmesan and extra for sprinkling
• salt and pepper

Preheat the oven to 180C. Heat the oil in a large flying pan and saute the vegetables until softened and starting to colour. Set aside.
Lightly grease 6 individual tart tins or ramekins and line the dishes with the pastry. Chill these in the fridge for five mins. Whisk together the eggs and cream and add ½ c parmesan. Season to taste.
Arrange the sauteed vegetables in the tart shells and pour over the parmesan cream. Sprinkle with extra parmesan and bake in a preheated oven on a heated flat tray for 15-20 mins until the filling is set and the pastry is puffed and golden.
Serve with a crispy green salad.
Mmmm!

• 1 orange
• ½ c sugar
• 1 egg
• ½ c milk
• ½ c oil
• 1 cup plain flour
• 1 cup wholemeal flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 c chopped dates

Cut the orange (including the skin) into about eight pieces and whizz in a blender with the other wet ingredients.
Mix the dry ingredients and add the chopped dates. Fold both mixtures together until just combined and put into muffin tins and bake for about 15 mins at 200C