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1
In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together.
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2
Knead the dough with your hands for 10 minutes; it will be quite tough.
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3
Wrap the dough in cling film and refrigerate for at least 1 hour.
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4
Sweat onion and garlic in a pan with a little olive oil.
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5
Add the crushed tomatoes and simmer for 30 minutes.
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6
Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.
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7
Grill vegetables on a high heat on a barbecue, griddle or in a frying pan.
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8
Add sugar and vinegar to the tomato sauce and simmer until thick.
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9
Add the anchovies.
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10
Take 1/2 of the dough and roll out to a thickness of approximately 0.2mm.
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11
The dough will spring back so just keep working it until you get a large circle (approximately 15 inches).
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12
Place on greaseproof paper onto a baking tray.
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13
Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.
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14
Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.
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15
Repeat, and finish with a layer of eggplant.
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16
Roll the remaining dough out to a similar size and lay over the filling.
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17
Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife.
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18
Brush the torta with egg wash.
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19
Bake at 340u00b0F for 30-40 minutes.
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20
Cut into wedges and serve with a green salad.
