Flatbread With Eggplant Peppers And Olives

Description

A flatbread topped with roasted bell peppers and eggplant. Can't get much better. This takes some time, but is well worth it. Prep time includes roasting the vegetables. From williams-sonoma with a few of my own changes.

Ingredients

• Red Bell Pepper
• Green Bell Pepper
• Eggplant
• All-purpose Flour
• Salt
• Baking Powder
• Olive Oil
• Egg Yolk
• Water
• Garlic Clove
• Black Olives
• Salt & Fresh Ground Pepper
• Tomatoes

Instructions

1. Place the bell peppers and eggplant on a baking sheet and roast, turning several times to cook evenly, until peppers are blistered and blackened all over and the skin of the eggplant is wrinkled and shriveled, about 45 minutes
2. Transfer the peppers and eggplant to a plate, cover and set aside until cool enough to handle, about 15 minutes
3. Peel the charred skins off the roasted vegetables
4. Slice each bell pepper in half lengthwise and discard the seeds, ribs and stems
5. Cut the peppers and egglannt into thin strips
6. Dough:
7. In a bowl, sift together the flour, salt and baking powder
8. Make a well in the flour and add the olive oil and egg yolk
9. Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon
10. Turn the dough out onto a lightly floured board and knead until soft, smooth and elastic, about 1 minute
11. Form the dough into a ball and place in a large, lightly oiled bowl
12. Cover with a moist towel and let stand in a warm place until the dough rises slightly, about 30 minutes
13. In another large bowl, combine the eggplant and bell pepper strips with the garlic and olives, and season generously with salt and pepper
14. Lightly oil a 12 x 9 inch rimmed baking sheet
15. On a lightly floured work surface, roll out the dough into a rectangle to fit the pan
16. Press into the prepared pan and trim away any excess dough
17. Cover the dough base with the tomato slices, drizzle 2 tbs
18. Of the olive oil over the tomatoe slices
19. Arrange the eggplant mixture evenly over the tomatoes and drizzle with remaining olive oil
20. Bake at 450 degrees f until the edges are begining to brown, about 25 minutes
21. Remove from the oven and let cool slightly
22. Cut into squares and serve warm