Pide with Eggplant and Tomatoes

Name: Pide with Eggplant and Tomatoes
Ingredients: 3 cups (16½ ounces), bread flour; 2 teaspoons, sugar; ½ teaspoon, instant or rapid-rise yeast; 1⅓ cups, ice water; 1 tablespoon, extra-virgin olive oil; 1½ teaspoons, salt; 1 (28-ounce) can, whole peeled tomatoes; 5 tablespoons, extra-virgin olive oil; 1 pound, eggplant, cut into ½-inch pieces; ½ , red bell pepper, chopped; , Salt and pepper; 3 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; ½ teaspoon, smoked paprika; 6 tablespoons, minced fresh mint; 6 ounces, feta cheese, crumbled (1½ cups)

Main Courses
Vegetables

Pide is a Turkish flatbread that can be easily identified by its signature canoe shape.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES Makes 6 pide, serving 6 to 8

TIME 2¼ hours, plus 25 hours proofing

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

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