Perfect pizza

Perfect pizza, a photo by SeattleProPhoto on Flickr.

I recently came back from a trip to Italy. What blew me away is the food. It was amazing. One dish I could not get enough of was the pizza. First of all they make it in a fire oven. The crust is thin and crunchy, there is a thin coat of tomato sauce and a sprinkle of cheese. I only wish I could find pizza like that in Seattle.

Roasted Tomato Egglant

One of my favorite eggplant dishes, is the Tomato Roasted Eggplant. It's a really easy dish to make and is perfect for as a "make-ahead" dish.

Time to prepare: 1.5 hours (including prep time)
Ingredients:

• 2 eggplants
• 2 cans of diced tomato
• 2 tbls ketchup
• 1 onion
• 1 green pepper
• 3 cloves of garlic
• 1 tbls olive oil
• Salt & Pepper

Directions:

• Pre-heat over at 350 degrees. Wash the eggplants and poke them with a fork all around. As I have learned the hard way, if you do not poke the eggplants, it might explode in the oven. 
• Roast the eggplants on a cooking sheet for 45 min.
• Take the roasted eggplants, and take off the skin and chop into cubes.
• In a food processor combine: 1 onion, 1 green pepper, and the eggplant
• In a deep pot, heat the olive oil. Add the mixture from the food processor. Add the 2 cans of diced tomatoes.
• Stir, all of the ingredients in the pot. After about 10 minutes, add ketchup, salt and pepper, dill. For additional spice, add some red chili sauce (1 tsp)
• Cook for about 40 minutes on medium temperature. Stir occasionally. Let it cool down, prior to serving