Ιn a bowl add the yeast, the flour, the sugar, the salt, the olive oil and the slightly warm water and knead until the dough is soft and not sticky. Let it rise.
Put the olive oil in a frying pan and after it is heated saute the onion and the garlic. Add the peppers to saute and then the eggplants and at the end the tomatoes, the spearmint or the basil, the salt and the pepper until most of the juices evaporate.
On an olive oil spread baking tray spread the dough until it becomes thick as a finger, add the filling and bake at 180 degrees until brown.


For the dough
½ kg all-purpose flour
1 teaspoon dry yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive oil
1 ½ cup slightly warm water (as much it may be needed for the dough to be soft and not sticky)

For the filling
½ cup olive oil
1 clove of garlic
1 medium sized onion
2 large bell peppers
1 red bullhorn pepper (optionally)
4 medium sized eggplants
4 medium sized tomatoes
All cut in cubes
Basil or spearmint (fresh or dry)