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Ratatouille in Phyllo
From: Stephanie da Silva

Still had about a dozen sheets of phyllo left, so to use them up, I made this.
Turned out excellent, I'll have to do it again.
This is much higher in fat than I usually cook.

  • 1 eggplant, diced
  • 2 zucchini, diced
  • 1 red pepper, cored, seeded and diced
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 2-3 tomatoes, chopped
  • freshly ground pepper
  • basil
  • thyme
  • oregano
  • phyllo dough
  • olive oil
Heat a tablespoon or two of olive oil.
Saute the eggplant until soft, set aside.
Heat another tablespoon or two of oil.
Sauce zucchini and pepper. Set aside.

Saute onion and garlic in same pan (should be some oil leftover from the zucchini/pepper) until golden, add tomatoes and seasonings.
Saute for about 10 minutes, add the eggplant, zucchini and pepper and saute for another 10 minutes or so.
Take off heat.

Lay down a sheet of phyllo dough and brush lightly with oil of your choice, lay another sheet on top of it, brush with oil again.
Put one-quarter of the veggie mixture in the middle, fold corners in, making a square packet, flip over and set on greased baking sheet.
Make 3 more packets, using 2-3 phyllo sheets for each one.
(I had to use 2 baking sheets, the packets are largish).

Bake at 350-375 until brown (15-20 minutes).