cup diced peeled eggplant
2 cups chopped onions
1 1/2 cups diced
1 1/2 cups diced zucchini
1 cup diced red peppers
taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or
1/2 cup chopped fresh basil
bread dough for
Preheat oven to 425 degrees. Combine in a large bowl, diced
peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red
pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree
F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon
back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped
fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into
7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
edges of dough with egg white. Fold dough into turnovers. Seal and brush with
Bake till golden. Mixture can also be used for pizza or for