Directions

1. Preheat oven to 400°F. For the ratatouille, in a large bowl combine eggplant, zucchini, squash, onion, tomatoes and garlic. Drizzle with oil; add thyme, and season with salt and pepper to taste; toss to combine. Place on a baking sheet. Roast 20 minutes or until vegetables are roasted and softened. Remove from oven and let cool.
2. Meanwhile, for the cups, roll out pie crusts. Using a 4-inch biscuit cutter, cut dough into 12 rounds. Coat 1 or 2 standard muffin tins with nonstick cooking spray. Fit 1 dough round into each cup. Place muffin tins in oven and bake 10 minutes or until crusts are golden brown. Remove tins from oven and let cool.
3. In a small bowl combine vinegar and sour cream. Season with salt and pepper to taste; set aside.
4. Remove crusts from tins and place on a serving platter. Fill each crust with ratatouille. Top with sour cream mixture and a fresh thyme sprig, and serve.