Rustic Roasted Vegetable Tart

Ingredients

• 1 small unpeeled eggplant (about 1 lb/500 g)
• 1 large zucchini (about 8 oz/250 g)
• 4 plum tomatoes
• 1 medium sweet red pepper
• 4 garlic cloves, minced
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 cup (50 mL) olive oil
• 1 9-inch (23-cm) frozen prepared pie shell, thawed
• 1 tbsp (15 mL) cornmeal
• 2 tbsp (25 mL) shredded Parmesan cheese
• 2 tbsp (25 mL) torn fresh basil leaves