Eggplant and Pepper (Market)

Name: Eggplant and Pepper
Yield: 8
Ingredients: 1 1/2 cup of tomato sauce (see page 76); 12 tablespoons of olive oil; 1/2 teaspoon of thyme; 1 teaspoon of oregano; 200g of mozzarella cheese, sliced; 10 black olives, quartered; 6 cloves of garlic, mashed; 1 medium eggplant, skin removed, sliced; 1 pizza dough (see page 77); 1 red bell pepper, skin removed, sliced; Salt and hot peppers to taste

1
1 1/2 cup of tomato sauce (see page 76)
2
12 tablespoons of olive oil
3
1/2 teaspoon of thyme
4
1 teaspoon of oregano
5
200g of mozzarella cheese, sliced
6
10 black olives, quartered
7
6 cloves of garlic, mashed
8
1 medium eggplant, skin removed, sliced
9
1 pizza dough (see page 77)
10
1 red bell pepper, skin removed, sliced
11
Salt and hot peppers to taste

Ingredients

1
1 1/2 cup of tomato sauce (see page 76)
2
12 tablespoons of olive oil
3
1/2 teaspoon of thyme
4
1 teaspoon of oregano
5
200g of mozzarella cheese, sliced
6
10 black olives, quartered
7
6 cloves of garlic, mashed
8
1 medium eggplant, skin removed, sliced
9
1 pizza dough (see page 77)
10
1 red bell pepper, skin removed, sliced
11
Salt and hot peppers to taste

Directions

1
1
2
Preheat the oven
3
Sear the eggplant with seven tablespoons of olive oil, half the garlic, thyme, salt, and pepper
4
Reserve for 40 minutes
5
Refry the pepper with the remaining olive oil, garlic, and herbs
6
Reserve for 40 minutes
7
If possible, let the vegetables marinate for two days like a pizzeria
8
2
9
Combine half of the oregano with the sauce
10
Spread over the pre-baked dough
11
Leave a 2cm border
12
Cover with cheese
13
Arrange the eggplant, pepper, and olives on top
14
Sprinkle with the remaining oregano
15
Bake in the oven for 10 minutes.