Heat 2-3 teaspoons of oil on medium heat in a pan. Once the oil is hot, add the diced eggplant.
Cook for 5-6 minutes till the eggplant is softened. Remove from heat and set aside.
Thaw your frozen puff pastry sheet and roll it. Leaving an inch border from all sides, prick the rest of the puff pastry with a fork. This way the center won't rise up while baking while the edges will.
Transfer puff pastry sheet to a baking sheet lined with parchment paper or silicone mat.
Add the cooked eggplant, red onion and bell peppers in the center. Do not add the toppings on the edges.
Add parmesan cheese and California Black Ripe Olives on top. Sprinkle salt and pepper to taste.
Bake at 400 F degrees for 15-20 minutes or till the tart is nice golden brown in color.
Remove from oven, sprinkle some chopped basil on top and serve immediately!