1 1/2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of butter, cut into cubes
Filling:
2 small eggplants
2 small zucchinis
1 onion
3 tablespoons of olive oil
2 cloves of garlic
1 red pepper
1 tablespoon of marjoram
salt and pepper to taste
1 1/2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of butter, cut into cubes
Filling:
2 small eggplants
2 small zucchinis
1 onion
3 tablespoons of olive oil
2 cloves of garlic
1 red pepper
1 tablespoon of marjoram
salt and pepper to taste
Combine all the ingredients to obtain a crumbly mixture
Add water, little by little, and mix with a fork until the dough is homogeneous
Shape into a ball, wrap in aluminum foil, and refrigerate for 15 minutes
Filling:
In a colander, place the eggplant and zucchini, cut into slices, and sprinkle with salt
Let it drain for 15 minutes
Run under cold water and dry. Reserve
Sauté the onion and garlic in olive oil
Add the pepper, eggplant, zucchini, and cook over low heat until the vegetables are tender
Season with salt, pepper, and marjoram
Remove from heat and let it cool
Roll out the dough on a 35 cm diameter baking sheet, with the bottom facing up, to obtain a 30 cm diameter disc
Spread the filling over the dough, leaving a 5 cm border
Fold the dough over the filling, releasing the center
Brush the dough with beaten egg
Bake until golden.
