Turkish Tomato Sauce
In a saucepan over medium heat, saute shallot and garlic in olive oil until softened and fragrant, approx. 2 min. Stir in all spices and sugar, add crushed tomatoes, tomato paste, bay leaf and mint. Bring to a simmer, then turn heat down to low, cooking 10 min, until slightly thickened. Taste and adjust seasonings, as desired. The sauce can be made in advance and chilled in an airtight container up to one week.
Roasted Veggie Phyllo Tart
Heat oven to 375 degrees. Toss cut vegetables with 3 T olive oil and a pinch of salt and pepper. Ensure eggplant is especially well- oiled for best results; add more oil, if needed. Spread vegetables on parchment-lined sheet pan(s) and roast until veggies are softened and beginning to color, approx. 15 min, then remove from oven and set aside. Meanwhile, combine melted butter and 1/4 c olive oil. Cut phyllo sheets to fit tart pan with slight overhang. Using pastry brush and working quickly, oil/butter tart pan, then place sheet of phyllo into pan, brush phyllo all over and repeat with remaining sheets, brushing each sheet well with more oil/butter. Top phyllo with a thin layer of Turkish Tomato Sauce, roasted vegetables and feta. Bake 25-35 min, until crust is deep golden brown. Serve warm, topped with a generous sprinkle of za’atar.