Ingredients
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1/2 cup olive oil
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1 eggplant
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1 red pepper
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1/2 red onion
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1/3 cup balsamic vinegar
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4 tablespoons garlic, minced
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1/4 cup sherry wine
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1/2 cup sugar
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1 (11 ounce) can tahini
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1 (14 ounce) package flat bread (package at grocery store says "Mediterranean flat bread", or substitute 1 recipe of your favorite pi)
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1 (6 ounce) package feta cheese, crumbled
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1 (6 ounce) package parmesan cheese, shredded Italian style (1 1/2 cups)
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30 kalamata olives, sliced
Instructions
- Peel eggplant. Take seeds out of red pepper. Cut red pepper, eggplant and onion into large 2-3†sections. Put vegetables in bowl or microwave steamer and steam in the microwave until semi-tender, about 3 minutes.
- Whisk together the vinegar, oil, garlic, wine and sugar.
- When vegetables are cool enough to handle, shred into julienne strips. Add strips to sauce and let marinate at room temperature (put in the refrigerator if marinating overnight.).
- When ready to make pizzas, preheat oven to 450 degrees.
- Drain marinade from vegetables. Throw out half of marinade and mix the other half with the tahini to make pizza sauce.
- Spread flat bread or pizza crust with the sauce. Load up with vegetables, then sprinkle with olives, then feta cheese, then parmesan cheese.
- Bake for 10 minutes or until edges start to turn brown.