FOR THE FILLING
1 medium eggplant, sliced
1 red bell pepper, sliced
1/2 cup water (120 ml)
1/4 cup olive oil (60 ml)
3 cloves garlic, minced
300 g escarole leaves (1/2 pound)
4 medium tomatoes, peeled and seeded, diced (480 g)
1 cup shredded mozzarella cheese (100 g)
Salt and black pepper to taste
Olive oil for brushing
FOR THE DOUGH
3/4 cup warm water (180 ml)
1 yeast tablet, crushed or 1 tablespoon active dry yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Olive oil for brushing
FOR THE FILLING
1 medium eggplant, sliced
1 red bell pepper, sliced
1/2 cup water (120 ml)
1/4 cup olive oil (60 ml)
3 cloves garlic, minced
300 g escarole leaves (1/2 pound)
4 medium tomatoes, peeled and seeded, diced (480 g)
1 cup shredded mozzarella cheese (100 g)
Salt and black pepper to taste
Olive oil for brushing
FOR THE DOUGH
3/4 cup warm water (180 ml)
1 yeast tablet, crushed or 1 tablespoon active dry yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Olive oil for brushing
PREPARE THE FILLING: In a pan, combine the eggplant, bell pepper, and water
Bring to medium heat, cover, and cook for 15 minutes, or until the vegetables are tender but still firm
Add the olive oil, garlic, escarole, and tomato
Simmer, stirring occasionally, for 5 minutes, and season to taste
Remove from heat and let cool
MAKE THE DOUGH: In a bowl, combine the warm water and yeast
Mix gently with a spoon until dissolved
Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
Add another 1 cup of flour and mix well
The dough should release from the sides of the bowl and be sticky
4 Transfer to a smooth surface dusted with remaining flour
Knead, incorporating the flour gradually, until the dough releases from your hands, becomes smooth, and elastic
Shape into a ball and place in a 2-liter capacity bowl greased with olive oil
Cover with plastic wrap and let rise for 30 to 45 minutes, or until doubled in volume
5 Gently knead the dough by hand, then divide it into two parts
With a rolling pin, open each portion into two disks
FILL: Brush the dough disks with a little olive oil
Cover half of each disk with half of the vegetable filling, leaving a 1 cm border
Top with half of the mozzarella cheese
Fold the dough over the filling to form a large calzone (a half-moon shape)
Press the edges together with your fingers
Place in a large baking dish greased with olive oil
Bake in a hot oven (250°C) preheated for 30 minutes, or until golden brown
695 calories per serving
