Preheat oven to 350F. Put four 4-inch tartlet pans on baking sheet.

Combine the poppy seeds, flour and salt in a food processor and pulse 2-3 times until incorporated.

Add the butter and pulse again until resembles coarse bread crumbs.

Stir in the egg and cold water, pulse again until incorporated, test the dough by pressing with your fingers, it should come together.

Put the dough onto a lightly floured work surface, knead it a couple of times, then form it into a flat disc.

Divide the dough into 2 pieces. Roll one piece of dough out with a rolling pin to about ¼ inch thick.

Cut the dough to fit 2 of the tartlet pans. Gently press the dough into each pan and trim the pastry flush with the pans.

Roll the other half of the dough and line the remaining tartlet pans.

Place the baking sheet into the oven and bake until light brown, 12 to 15 minutes.

Put the tartlets on a cooling rack and let cool before removing the baked crust from each pan.

Put each tartlet shell on an individual serving plate.

Spoon 2 to 3 tablespoons of the ricotta filling into the center of each shell.

Top with ⅓ cup of chili-grilled Eggplant and Sweet Roasted Peppers, mounding it slightly.

Garnish with the balsamic julienned roasted peppers.

Serve the tartlets at room temperature or, if desired, carefully place them on a baking sheet for warming. Heat in a 350F oven for 10 minutes.

For the Cool Ricotta Filling: Put all the ingredients into a small bowl and stir to combine well.

For the Chili-Grilled Eggplant and Sweet Roasted Pepper Filling: Preheat the grill to medium.

Slide the eggplant into ¼ - inch-thick slices and put the slices on a baking sheet.

Stir the chili oil and the ¼ cup olive oil together into a small bowl.

Lightly brush both sides of the eggplant slices with the oil mixture and dust with a little ground cumin and salt.

Heat the grill. Place the eggplant and peppers on the grill.

Roast the eggplant until soft and well marked by the grill, about 2 minutes on each side.

Remove from the grill to cool. Roast the peppers until black on all sides, 10 to 12 minutes.

Remove from the grill and let cool. Peel the black skin off the peppers and the stem, derib, and take out the seeds.

Put the eggplant slices, the remaining 2 tablespoon olive oil, half of each of the roasted peppers, garlic, and a little salt in the bowl of a food processor.

Pulse until chunky, about 5 to 10 seconds. Remove from the bowl and season with more salt, if needed.

Cut the remaining roasted peppers into julienne strips and toss with the balsamic vinegar.

Garnish the eggplant mixture with the julienned balsamic peppers.