Cornmeal-Crusted Roasted Ratatouille Tart | Food Stuff

Ingredients

• 1/4 cup shredded fresh basil leaves
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
• 2 tablespoons plus 1 teaspoon olive oil
• 1/4 cup freshly grated Parmesan
• 3 ounces shredded part-skim mozzarella cheese
• 1/4 teaspoon salt
• 2 shallots, thinly sliced (about 1/3 cup)
• 3 medium tomatoes, sliced thinly
• 3 tablespoons water
• 1/3 cup whole-grain pastry flour
• 2/3 cup yellow cornmeal
• 1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)