8sheets of filo pastry100 gmbutter, meltedCaponata1 tbspextra-virgin olive oil1clove of garlic, finely chopped2golden shallots, finely chopped1red capsicum, seeds removed and finely chopped½ (about 150 gm)eggplant , finely chopped 2 tbsptomato paste2 tbspcoarsely chopped green olives2 tbspbaby capers, rinsed and drained2 tbspcurrants, soaked in 1 tbsp red wine vinegar1 tbsppine nuts, roasted 1 tspwhite sugar
For caponata, heat olive oil in a heavy-based saucepan over medium heat, add garlic and shallot and cook for 5 minutes or until soft. Add capsicum and eggplant, cover and cook, stirring occasionally, for 10 minutes or until soft, season to taste with sea salt and freshly ground black pepper. Add remaining ingredients, cook for another 5 minutes and cool. Makes 1½ cups.
For tartlet shells, preheat oven to 180C. Place filo under a damp tea towel and use as needed. Place a sheet of filo on a work surface, brush with melted butter, then place a second piece on top and brush with butter. Repeat 2 more times so that you have a four-layered stack. Repeat with remaining filo. Cut each stack into 28 6cm-squares. Line a greased 2 tbsp-capacity 12-hole muffin pan with filo squares. Bake for 5 minutes or until golden. Place on a rack and cool. Repeat with remaining filo squares. Tartlet shells will keep in an airtight container for up to 2 weeks.
To serve, spoon caponata into tartlet shells and serve.