74. Roasted Ratatouille Cups

INGREDIENTS:
1 small eggplant, diced
1 zucchini, diced
1/2 acorn squash, seeded, peeled and diced
1/2 medium onion, chopped
4 Roma (plum) tomatoes, diced
4 garlic cloves, finely chopped
2 tbsp olive oil
1 tbsp chopped fresh thyme leaves
1 (2 ct) pkg refrigerated pie crusts
2 tsp balsamic vinegar
1/3 cup light sour cream
fresh thyme sprigs

DIRECTIONS:
1. Preheat oven to 400 degrees F.  For the ratatouille, in a large bowl combine eggplant, zucchini, squash, onion, tomatoes, and garlic.  Drizzle with oil, add thyme, and season with salt and pepper to taste. Toss to combine.  Place on a baking sheet.  Roast 20 minutes or until vegetables are roasted and softened.  Remove from oven and let cool.
2. Meanwhile, for the cups, roll out pie crusts.  Using a 4-inch biscuit cutter, cut dough into 12 rounds.  Coat 1 or 2 standard muffin tins with nonstick cooking spray.  Fit 1 dough round into each cup.  Place muffin tins in oven and bake 10 minutes or until crusts are golden brown.  Remove tins from oven and let cool.
3. In a small bowl combine vinegar and sour cream.  Season with salt and pepper to taste and a dash of thyme and set aside.
4. Remove crusts from tins and place on a serving platter.  Fill each crust with ratatouille.  Top with sour cream mixture and a fresh thyme sprig and serve.