Aphrodite's Faster Than Takeout Pizza

Ingredients

• 1 eggplant
• 1 red pepper
• 1/2 red onion
• 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) can tahini

• 1 (14 ounce) package 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) package feta cheese, crumbled

• 1 (6 ounce) package parmesan cheese, shredded Italian style (1 1/2 cups)

Directions

1. 1

   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.

2. 2

   Whisk together the vinegar, oil, garlic, wine and sugar.

3. 3

   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.).

4. 4

   When ready to make pizzas, preheat oven to 450 degrees.

5. 5

   Drain marinade from vegetables. Throw out half of marinade and mix the other half with the tahini to make pizza sauce.

6. 6

   Spread flat bread or pizza crust with the sauce. Load up with vegetables, then sprinkle with olives, then feta cheese, then parmesan cheese.

7. 7

   Bake for 10 minutes or until edges start to turn brown.