Coca de Recapte (John and Kyle)

Flatbread with Eggplant, Peppers, and Olives

1 red bell pepper
1 green bell pepper
1 eggplant

FOR THE DOUGH
1 2/3 cups (8 1/2 oz) all purpose (plain) flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 tablespoon olive oil
1 egg yolk
3/4 cup (6 fl oz) water
1 clove garlic
12 black olives, pitted and coursely chopped
Salt and freshly ground pepper
2-large, ripe tomatoes, cut into thin slices
4 tablespoons (2 fl oz) olive oil

Makes one 12-by-9-inch, or 6 servings

1. Preheat oven to 450 degrees. Place the bell peppers and eggplant on a baking sheet and roast, turning several times to cook evenly, until the peppers are blistered and blackened all over and the skin of the eggplant is wrinkled and shriveled, about 45 minutes.

Transfer the peppers and eggplant to a paper bag.

Close the bag and set aside until cool enough to handle, about 15 minutes. Leave the oven on.

2. When cool enough to handle, peel off the charred skins of the roasted vegetables. Slice each bell pepper in half lengthwise and discard the seeds, ribs, and stems. Cut the peppers and eggplant into thin strips.

3. While the vegetables are cooling, make the coca dough. Sift the flour and add the olive oil and egg yolk. Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon. Knead the dough on a lightly floured board until soft, smooth, and elastic, about 1 minute. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a kitchen towel and leave in a warm place until the dough puffs slightly, about 30 minutes.

4. In another large bowl, combine the eggplant and bell pepper strips with the garlic and olives and season generously with salt and pepper.

5. Lightly oil a 12-by-9-inch rimmed baking sheet. On a lightly floured work surface, roll out the dough into a rectangle to fit the pan. Press into the prepared pan and trim away any excess dough.

6. Cover the dough base with the tomato slices. Drizzle 2 tablespoons of the olive oil over the tomato slices. Arrange the eggplant mixture evently over the tomatoes, and drizzle with the remaining oil.

7. Bake the coca until the edges are geginning to brown, about 25 minutes. Remove from the oven and let cool slightly. Cut into squares and serve warm.

Serve with a smooth, fruity Rioga.