<p>
</p><p>1. Over medium-low heat, add the oil to a large skillet with the
onion, garlic, and bay leaf, stirring occasionally, until the onion has
softened.</p>
<p>2. Finely chop the vegetables. Add the eggplant and cook, stirring
occasionally, for 8 minutes or until the eggplant has softened. Stir in
the zucchini, red bell pepper, tomatoes, and salt, and cook over medium
heat, stirring occasionally, for 5 to 7 minutes or until the vegetables
are tender. Stir in the basil and season to taste with several grinds of
fresh black pepper</p>
<p>3. Spread the goat cheese in the bottom of the piecrust. Top with
the vegetables, sprinkle with Parmesan, and drizzle with olive oil. Bake
in a 350° F preheated oven for 20 minutes or until the Parmesan is
golden and the tart is heated through.</p>
<p><b>Nutritional Information</b><br>
Per Serving<br>
Calories 524<br>
Calcium 200mg<br>
Carbohydrate 31g<br>
Cholesterol 32mg<br>
Fat 38g<br>
Fiber 6g<br>
Iron 3mg<br>
Protein 17mg<br>
Sat Fat 13g<br>
Sodium 1100mg
</p>
<p></p>