Garden Pizza

• 1 to 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped
• 2 medium-size red onions, finely chopped
• 3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled
• Freshly ground black pepper to taste
• A handful of fresh basil leaves
• 6 small flour tortillas, toasted until light brown on both sides
• Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup
• 4 small red or yellow tomatoes, sliced

1. Preheat the broiler.
2. Heat oil in regular or nonstick skillet.
3. Add garlic and cook for 30 seconds.
4. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
5. Season with pepper; stir in basil and cook just until wilted.
6. Arrange vegetables evenly over the browned tortillas.
7. Sprinkle with cheese and run under broiler long enough to melt cheese.
8. Top with tomato slices and serve.

olive oil, garlic, purple bell peppers, red onions, long, freshly ground black pepper, handful of fresh basil leaves, flour tortillas, red

Taken from cooking.nytimes.com/recipes/10898 (may not work)