Cooking time: 45 min - Preparation time: 15 min - Serves: 6
Ingredients
500 g bread dough
3 eggplants
400 g sweet onions
1 tbsp caster sugar
1 tsp dried oregano
10 anchovy fillets in oil
20 black olives
Olive oil
Salt and pepper
Preparation:
1. Cut the eggplants in half lengthways. Make crosswise incisions, oil the flesh and cook for 30 minutes in the Kokko preheated to 180°C.
2. When the eggplants are cooked, scoop out the flesh with a spoon and mash with a fork. Add a drizzle of olive oil and season with salt and pepper.
3. Peel and finely chop the onions. Sweat over low heat in a sauté pan with a little olive oil. Add the caster sugar, salt and pepper. Cover to reduce. Roll out the bread dough.
4. Mix the onions with the eggplant purée. Spread this mixture over the dough. Add anchovies, olives and oregano. Bake in the hot Verypizz' for around 15 minutes.
Tip: Serve with a Cabernet d'Anjou rosé.
