Flatbread With Eggplant, Peppers And Olives

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
309
FAT
42%
CHOL
15%
SOD
44%

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Ingredients for 6 servings

1 red bell pepper

1 green bell pepper

1 eggplant

For the dough:

1 2⁄3 cups all-purpose flour

1⁄2 tsp. salt

2 tsp. baking powder

1⁄2 Tbs. olive oil

1 egg yolk

3⁄4 cup water

1 garlic clove, crushed

12 black olives, pitted and coarsely chopped

Salt and freshly ground pepper, to taste

2 large, ripe tomatoes, cut into thin slices

4 Tbs. olive oil

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