1 red bell pepper
1 orange banana pepper, hot
4 small eggplants (2 medium or 1 large)
1 tbsp baker’s yeast
1 tbsp WHOLESOME! ORGANIC SUCANAT
1 cup warm water
2 cups unbleached white flour
1 1/2 tsp salt
3 small leeks (2 medium or 1 large)
3 tbsp dried tomato bits
1 cup whole wheat flour
1 cup corn flour, approximate
Cracked black pepper
2 tbsp balsamic vinegar, approximate
10 basil leaves
1 1/2 tbsp capers
1/4 cup skim milk goat cheese
Turn the oven to 400°F.
Place red pepper (cut side down), orange banana pepper and sliced eggplant in oven. Use pie pan for the eggplant because you can add a little water to it as needed. It will seem dry after some time in the oven. These cook for about 30 minutes.
Prepare a springform cake pan with a bit of oil or spray. Dust it with cornmeal or cornflour. The diameter is about 8-9 inches.
Meanwhile, combine baker’s yeast, Sucanat and warm water. Place in warm place so it will grow and get foamy. Combine 3 cups flour and salt. Set aside.
Slice leek and sauté in water until caramelized.
Simmer more water in another pot and add dried tomato bits. Simmer a minute to get soft, drain but retain the water which will be tomato-colored. Pour this in with the 3 cups of flour and salt, add tomato bits and 1/2 cup of the tomato-water. Stir.
Prepare a flat surface with cornflour, kneading some of this into the dough to get it ready to roll out. Roll out into a wide circle, about 5 inches wider than your pan. The extra width will go up the sides of the pan. Cut a circle about 1-inch wider than the pan, and dust it with flour. Roll it loosely and place it in the pan, then unroll. Add the rest of the dough, packing it up along the sides. Place this in a warm spot. Fill with the cooked leek and salt lightly.
Take eggplant out of the oven. Layer it over the leek, sprinkle with balsamic vinegar and add a layer of basil leaves. Add a second layer of eggplant, sprinkle with salt and cracked black pepper. Sprinkle with capers, letting some get embedded into the dough.
Dot with goat cheese.
Slice the cooked red pepper and banana pepper lengthwise into 8 to 12 strips each. Peel the peppers. Assemble pepper strips, alternating the two kinds, in a sunray pattern. Sprinkle everything with the remaining balsamic vinegar.
Bake 20-30 minutes.