3/4 pound Japanese eggplant, cut into 1/2-inch dice
2 red bell peppers, cut into 1/2-inch dice
2 yellow bell peppers, cut into 1/2-inch dice
1 Tbsp. chopped fresh parsley
1/2 tsp. kosher salt
2 packages (2 oz. each) mini phyllo pastry shells (15 per package)
Fresh rosemary sprigs, for garnish
2 Tbsp. olive oil
2 tsp. chopped fresh rosemary or 1/4 teaspoon dried
Heat oven to 450* F. Line a large cookie sheet with foil. Lightly coat foil with vegetable cooking spray. Combine eggplant and bell peppers in large bowl. Add oil, rosemary and salt. Toss to coat. Spread vegetables in a single layer on prepared cookie sheet. Roast vegetables 20 minutes, turning once, until tender.
Reduce oven temperature to 350* F. Transfer vegetables with spatula to bowl; cool. Puree half the vegetables in a food processor until smooth; set remaining diced vegetables aside. (Can be made ahead. Cover and refrigerate puree and vegetables overnight.) Remove foil from cookie sheet. Arrange phyllo shells on cookie sheet. Divide and fill shells with vegetable puree, then divide and top each with diced vegetables. Bake 8 minutes, until filling is heated through. Arrange on serving platter. Garnish with rosemary, if desired. Serve immediately.