Pizza Melanzane

Ingredients:

½ pound long thin eggplants, thinly sliced
¼ cup olive oil
1 x 12 inch circle pizza dough
Cornmeal
1 batch tomato sauce, slightly seasoned with Cayenne pepper
1 ¼ cups mozzarella, chopped
16 black olives
1 tablespoon capers
4 tablespoons grated Pecorino cheese
½ tablespoon olive oil
Salt

Method:

1. Layer the eggplant in a colander, sprinkling salt on each layer. Leave to drain for one hour. Wipe off the salt with paper towels. Preheat the oven to 475° F.
2. Heat the olive oil in large frying pan, and quickly brown the eggplant on both sides, cooking in batches. Drain on paper towels.
3. Place the pizza dough on a baking sheet dusted with cornmeal and spoon the tomato sauce onto the dough, spreading it up to the rim. Arrange the eggplant in a circular pattern over the top, and then sprinkle with mozzarella. Sprinkle with olives, capers and Pecorino, and then drizzle with olive oil. Bake for 12 to 15 minutes, or until golden and puffed.