Ingredients:
1 eggplants
1 red peppers
1/2 red onions
1/3 cup balsamic vinegar
1/2 cup olive oil
4 tablespoons garlic, minced
1/4 cup sherry wine
1/2 cup sugar
1 (11 ounce) cans tahini
1 (14 ounce) packages flat bread ( package at grocery store says “Mediterranean flat bread”, or substitute 1 recipe of your favorite pi)
30 kalamata olives, sliced
1 (6 ounce) packages feta cheese, crumbled
1 (6 ounce) packages parmesan cheese, shredded Italian style ( 1 1/2 cups)
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.