This is our favorite calzone recipe of all time! We usually eat it by itself, but, sometimes, we serve it with marinara or vodka sauce.

Spicy Eggplant Calzone

Dough:

Ingredients:

1 tsp Active Dry Yeast

3 1/3 cup Whole Wheat Pastry Flour

1/4 tsp Salt

1 tbsp Olive Oil

Dash of Sugar dissolved in 1 1/3 cup Warm Water

Method:

Add yeast to sugar water and let stand until frothy (about 7 minutes). Combine flour and salt in a medium bowl. When yeast/water mixture is ready, add it and the olive oil to the flour. If the mixture seems dry, add water a teaspoon at a time until the dough is smooth and elastic. Cover in a floured bowl, and let rise in a warm place for 1 hour.

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Filling:

Ingredients:

1 Medium Black or White Eggplant, chopped

2 Cloves Garlic, diced

2 Sweet Frying Peppers, chopped

1/4 tsp Crushed Red Pepper

2 tsp Fresh or Dried Basil

8-10 Sundried Tomatoes in Oil

1 Red Jalapeno or Hungarian Hot Wax Pepper, seeds removed and diced

2 tbsp Olive Oil + 1 tsp

Hot Pepper Mixture

Method:

In a small bowl, toss the peppers, sundried tomatoes, and spices with 1 tsp of olive oil.

Heat 2 tbsp of the olive oil in a saucepan to medium heat, and add the eggplant. Saute for 5-10 minutes. Add the pepper/spice mixture to the saucepan. Continue to cook over medium heat, until the eggplant is soft and brownish, about 5-10 minutes. Stir frequently so the spices do not burn. Set aside to cool.

***

Preheat oven to 400° F. Divide the dough into four pieces. On a floured surface, roll each into a 6 inch round. Spoon eggplant mixture onto half of each round, leaving a 1/2 inch border. Fold over the other half of the dough, and press the edges down with a fork, enclosing the eggplant mixture. Place on a well-oiled baking sheet. Bake for 20-25 minutes or until the edges are golden-brown. Let cool for 5 minutes before serving. It can be served with your favorite marinara or by itself.

This basic calzone recipe can be modified for whichever vegetables are in season. Zucchini can be substituted for the eggplant, and, fresh mozzarella (also available at the Old Beach Farmer’s Market from Terrapin) can be added at the end, right before you bake.

*Note: The spiciest part of hot peppers is the seeds, so be careful!

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