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For ratatouille:
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Saute each vegetable in olive oil separately until tender.
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Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil.
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Reduce by twothirds or until liquid is like a paste.
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Season with salt and pepper and add a handful of chopped herbs.
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Allow to cool completely.
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Herb phyllo crisp:
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Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
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a.
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Never buy just one box, since some sheets are torn or matted together.
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b.
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Make sure the box is completely thawed out before attempting any dish.
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c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes.
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Unfold phyllo sheets out of the box and cover with a wet cloth.
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Preheat oven to 350 degrees.
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Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space.
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The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers.
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With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
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Carefully mold each square into each space of the muffin pan until all are completed.
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Place in the middle rack and bake for 2 to 3 1/2 minutes.
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They cook very quickly.
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Remove from pan.
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Repeat this step until you have enough phyllo crisps for your party.
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Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.
