To make filling, brush eggplant slices with a little
olive oil and cook under a hot broiler for 3-4 min-
utes on each side or until golden
Drain on paper
towel and chop
Turn down oven to 400F.
Heat 1 tablespoon oil in a frying pan over a
medium heat, add red pepper, green pepper, zuc-
chini and pesto and cook, stirring, for 3 minutes or
until vegetables are soft
Mix in eggplant and set
aside to cool
Add cheese, pine nuts, salt and black
pepper to vegetable mixture and mix to combine.
Prepare pizza dough as described in recipe
Divide dough into eight portions and make each
into a 1/4-inch thick by 6-inch diameter round
shape
Place spoonfuls of filling in the center of
each dough round, brush the edges with water,
then fold over to form a half circle
Using a fork,
press edges together, sealing and making a decora-
tive pattern
Brush calzone with oil, place on light-
ly greased baking trays and bake for 20 minutes or
until puffed and golden
