date:Dec 11, 2013
flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.
3. Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion an