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.
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
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.
Sat Fat 13g