Begin by preheating your oven to 375°F (190°C). Roll out your pastry dough on a lightly floured surface until it's about 1/8 inch thick. Use a round cutter to cut circles that fit into your muffin tin. Gently press the circles into each cup, then use a fork to poke holes in the bottoms. Blind bake the pastry for 15 minutes or until lightly golden.

While the tart shells are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced eggplant, zucchini, bell peppers, onion, and minced garlic to the pan. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.

Take the baked tart shells out of the oven and let them cool slightly. Spoon the sautéed vegetable mixture evenly into each tart shell, making sure not to overflow.

Return the filled tartlets to the oven and bake for an additional 15-20 minutes at 375°F (190°C) until the filling is set and the tops have a slight golden hue.

Once baked, allow the tartlets to cool for a few minutes before serving. Garnish with fresh basil or thyme.