Source: dLife

Pizza made with eggplant, easy and delicious!

Servings

1 whole eggplant (small)
2 tbsp olive oil
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
4 fresh tomatoes , peeled, seeded and chopped, about 2 2/3 cups
1 tsp oregano leaves , crushed
0.5 tsp sugar
0.25 tsp salt
0.12 tsp black pepper
14.5 oz Bread, Italian, hearty, 6" (12 inch Italian bread shell like Boboli)
2 medium tomatoes , halved lengthwise, and thinly sliced
1 small zucchini , sliced thin
1 Squash, summer, all types, fresh, small , sliced thin
0.33 cup Cheese, feta, crumbled
2 tbsp canned black olives , diced
0.5 cup Cheese, mozzarella, shredded

1 Chop eggplant to make one cup. Cut the remaining eggplant in half lengthwise, and slice thinly.
2 Heat 1 tablespoon of olive oil in a medium skillet. Add garlic and onions and cook until the onion is tender.
3 Stir in chopped eggplant, chopped tomatoes, dried oregano, salt, pepper and sugar. Cook uncovered over medium-low heat, about 15 minutes. Liquid should be evaporated and mixture should be of spreading consistency. Stir occasionally during cooking, and then remove from heat.
4 On a lightly greased baking sheet, place the bread shell.
5 Spread the warm tomato mixture over the bread shell, and arrange the eggplant and tomato slices around the edge. In the center, arrange the zucchini and yellow squash.
6 Brush the vegetables with the remaining olive oil, and sprinkle with feta cheese and olives, and top with mozzarella cheese.
7 Bake for 12 to 15 minutes in a 400° oven. Vegetables will be warm, and cheese melted.