Eggplant Pizza

• 2 large rounded eggplants
• for the sauce:
• 1 tbs of olive oil
• 1 medium oignon minced
• 1/2 kg of tomatoes (washed and diced)
• 200 g of ham diced
• 1 can of diced mushrooms
• 10 black olives pitted and diced
• 1 teaspoon oregano
• salt and pepper
• 200 g of shredded mozzarella cheese for topping (can be substituted for any other kind)
• u will need 2 large non-stick oven trays
• and 1 non-stick pot

1. first start with preparing the eggplant, wash them throughouly under water and then peel them skipping some layers of skin (to give the appearance of a black and white).
2. once peeled, cut them into 2 cm circles, then layer them into oven trays while drizzling some olive oil on top and bake them for 10 min on 180 degrees celsius (or untill slightly browned ), then take them out and put them aside while keeping them in tray.
3. while eggplants are in ove you can proceed to preparation of the sauce: in a large non stick pot, pour olive oil and sautee the oignon till it is translucide, then add the mushrrom and the ham and sautee together for 1 min, then add the tomatoes,salt and pepper and mix together , once you bring it to a boil, let it simmer on a low heat until it's reduced to good consistency, turn off the heat and add the olives and oregano.
4. your sauce is ready now, all you have left to do is lay it on the eggplants and top with some cheese then retun it to oven from the upside side for 2-3 min untill cheese is melted and a little crisp.
5. Enjoy
6. P.S the sauce can be prepared one to two days in advance and refrigerated

eggplants, olive oil, oignon, tomatoes, ham diced, mushrooms, black olives, oregano, salt, mozzarella cheese, will

Taken from www.epicurious.com/recipes/member/views/eggplant-pizza-51380921 (may not work)