I ended up making a yummy dinner off the cuff tonight with some items I wanted to use up. In any case, it was a hit and we'll definitely make it again in the future so I figured I'd share.
1 Package of 6 puff pastry shells (I use Pepperidge Farm)
1/2 eggplant - chopped into 1" pieces
1 large tomato - peeled and roughly chopped
1 zucchini - cut off ends and chop into 1" pieces
1/2 onion - diced
3 garlic cloves - minced
1/2 bell pepper - any variety you please, I prefer red, but we only had green on hand
3 pieces bacon - cut into little pieces with kitchen scissors
1 tsp basil
1 tsp oregano
1 tsp salt
1/4 cup white wine
1/4 cup grated parmesean cheese
Preheat oven per the puff pastry shells as box directions specify.
While the oven is preheating - chop up all your veggies.
Stick puff pastries in the oven and bake as specified.
Dump the remainder of ingredients except wine & cheese in a large saucepan (I use an enamel cast iron dutch oven), cook over medium high heat for 15 minutes.
Add in the wine & cheese to the cooked down veggies and cook another 5 minutes.
Your puff pastries should be ready now. Pull them out of the oven, remove their tops and spoon in about one heaping tablespoon of the veggie mixture into each then cover again with their tops.
I served with eggs, just because we love eggs...but it didn't really make any sense so next time I'll probably serve it with pounded, breaded chicken breasts.