Pizza with Spicy Eggplant Ragout

Ingredients

• 450 g eggplant
• Salt
• 2 Garlic cloves
• 2 small red onions
• 3 tbsp olive oil
• 1 red chili pepper
• 2 sprigs Basil
• 425 g canned tomatoes (drained weight)
• Pepper
• sugar
• 4 pizza bases
• flour (for kneading)
• 4 sprigs oregano
• 150 g young goat cheese

Instructions

1. 1.

   Clean, wash and dry the eggplant, then cut into 1 cm cubes. Place the cubes in a sieve, lightly salt them and let drain for 15 minutes.

2. 2.

   Meanwhile peel and finely chop the garlic and onions.

3. 3.

   Heat olive oil in a pot, sauté the onions and garlic until translucent for 2 minutes.

4. 4.

   Add the eggplant cubes and cook for 4‑5 minutes while stirring.

5. 5.

   Wash the chili pepper and basil. Roughly chop the chili and add it with torn basil leaves to the eggplant.

6. 6.

   Pour in the canned tomatoes with their liquid, bring to a boil, then cover and simmer over medium heat for 25‑30 minutes. Season with salt, pepper and a pinch of sugar.

7. 7.

   Divide homemade pizza dough on a floured surface into quarters and roll each into about 1 cm thick discs. Prepare store‑bought pizza dough according to the package instructions for topping. Place two dough slices on a lightly floured baking sheet.

8. 8.

   Spread the eggplant ragout over the dough circles. Bake in a preheated oven at 240 °C (220 °C fan, gas level 4‑5) on the lowest rack for about 15 minutes, twice.

9. 9.

   Meanwhile wash oregano and remove the leaves. Cut the goat cheese into pieces. Five minutes before the end of baking, distribute the cheese over the pizzas. Sprinkle oregano on the pizzas after baking.