Summary

Ingredients

For the dough:

• 250 g flour
• 1 egg (s)
• 4 tablespoon olive oil
• 4 tablespoon water, lukewarm
• salt

For covering:

• 1 large eggplant (s), halved and cut into small cubes
• 2 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 6 cl olive oil
• 6 small tomato (s), thinly sliced
• 4 small zucchini, thinly sliced
• 1 teaspoon thyme, fresh
• 150 g olives, black, pitted and halved
• Salt and pepper, from the mill

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Instructions

1. Mix the flour and a little salt, add the egg, olive oil and water and knead into an elastic dough. Shape the dough ball and cover with a cloth in a bowl. Let rest for 1 hour at room temperature.
2. Boil the finely chopped aubergine together with the onions and garlic over a medium heat for 15 minutes. Salt and pepper, add half of the thyme and mix well. Crush pieces that are too coarse with a fork to get a smooth pulp.
3. Preheat the oven to 220 degrees. Line the oven tray with baking paper.
4. Roll out the dough (approx. 35 cm) and place on top. Shape the edge of the dough and prick the dough several times with a fork. Spread the eggplant purée on the bottom. Place alternating rows of tomato and zucchini slices and decorate with the olives. Scatter the rest of the thyme and drizzle with a little olive oil. Bake for about 35 minutes.