1 tablespoon olive oil 1 medium onion, diced (11/2 cups) 2 garlic cloves, minced 1 medium eggplant (about 11/2 pounds), diced (6 cups) 1 red bell pepper, diced (11/2 cups) 3/4 cup prepared pasta sauce 1/2 teaspoon red pepper flakes 2 tablespoons julienned fresh basil Salt and pepper to taste 2 pounds refrigerated or frozen pizza dough, thawed, if frozen Heat oil in 8-quart saute pan over medium heat. Add onion, and cook for 3–4 minutes or until softened. Add garlic, eggplant, bell pepper, sauce and pepper flakes.
Cover, and cook over low heat for 30–40 minutes or until eggplant is tender, stirring occasionally. Season with basil, salt and pepper.
Divide each pound of dough into 4 pieces. Shape each piece into a round about 6 inches across. Heat a 10-inch saute pan over medium-high heat. Place one dough round in the pan, and cook for 5–6 minutes on each side or until lightly golden. Repeat with remaining dough rounds. Cut or break the flatbread into wedges to serve. Serve eggplant mixture warm, cold or at room temperature with the warmed flatbreads.
TIP: Freshly prepared pizza dough can often be found at the grocery store. Most pizzerias will sell you the dough by the pound. To save time, you can also substitute naan flatbread or pocketless pita. Any remaining eggplant can be refrigerated and tossed over pasta, or enjoyed as a sandwich spread with fresh mozzarella on ciabatta bread.
This and other great recipes can be found in Bob Warden's Favorite Recipes: