Bell Pepper and Eggplant Coca

Ingredients:

1-2/3 cup bread flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup water
1/2 tablespoon oil
1 large eggplant
1 red bell pepper
1 green bell pepper
15 spanish black olives, roughly chopped
2 cloves garlic, thinly sliced
1 large tomato, thinly sliced
salt and pepper, to taste
2 tablespoons olive oil

Combine flour, salt, and baking powder. Add the water and oil. Knead dough until smooth. Cover and allow to rest for half an hour.

Cut the eggplant in half lengthwise and score the flesh. Salt and set aside for half an hour. Cut the bell peppers in half.

Squeeze the liquid out of the eggplant and season with oil, salt, and pepper, along with the bell peppers. Bake face side down at 400 until skins are charred. Remove from oven and cover until cool enough to handle. Peel the skins and cut into bite sized strips. Add the olives and garlic. Season with salt and pepper.

Flatten the dough as thin as possible onto a well greased pan sprinkled with semolina using greased fingers. Top with the tomato slices and the pepper mixture.

Bake at 425 until bread is browned about 25 minutes. Cool 10 minutes before cutting into squares.