• 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!