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1
Preheat the oven to 190 degrees Celsius.
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2
Place the eggplant, bell peppers, onions, tomatoes, and garlic on a baking tray lined with aluminum foil and drizzle with olive oil.
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3
Bake the vegetables 30 to 40 minutes then remove them to a covered container to sweat and cool.
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4
While the vegetables roast, make the crust. In a large bowl, add the milk, water, 200 gr. flour, sugar, and yeast. Let sit until bubbles start to form on the surface showing the yeast has proofed. Then, add the remaining flour, oil, and salt and mix.
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5
Turn the dough out onto a lightly floured work surface, divide it in 2, and roll it out into an oval or rectangle shape small enough to fit on a baking sheet. Leave the edges thicker than the middle to be able to hold the filling. Refrigerate the other half for another day.
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6
Preheat the oven to 210 degrees Celsius.
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7
Once the vegetables have cooled, peel the eggplant and bell pepper and cut them into strips. Slice the onions and crush the tomatoes. Place everything on the dough within the borders.
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8
Separately, mash the garlic with the side of the knife or in a mortar and pestle. Mix with 2 teaspoons of olive oil and drizzle onto the top of the flatbread.
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9
Sprinkle the top with salt and bake 12 to 20 minutes.
