Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic bread dough -- see * note
   4      tablespoons   virgin olive oil
   2      medium        eggplants -- halved lengthwise,
                        then cut into 1/4" half moons
   2                    spanish onions -- chopped 1/8" dice
   2                    red bell peppers -- julienned
                        -- lengthwise
   2                    green bell peppers -- julienned
                        -- lengthwise
  24                    spanish olives
  24                    anchovy fillets
   2                    hard-boiled eggs -- sliced 1/4" thick
   2      cups          chopped fresh tomato
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

* Note: See the "Basic Bread Dough" recipe which is included in this collection. Make the Basic Bread Dough. Allow it to rise, punch down hard and roll into two pieces, each 9 inches across and 1/2-inch thick. Return to refrigerator. In a 12-inch to 14-inch sauté pan, heat oil until smoking. Add eggplant and onions and cook until softened, about 8 to 10 minutes. Add peppers and continue cooking for 8 to 10 minutes. Allow to cool. Preheat oven to 450 degrees. Place eggplant pieces around outer edges of bread dough and arrange pepper mixture in center. Arrange olives, anchovies, egg and tomato over and drizzle with olive oil. Season with salt and pepper and bake 15 to 18 minutes, or until dark golden brown. Remove and serve warm or at room temperature.