Tomato And Eggplant Focaccia

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1 package dry yeast (about 2 1/4 teaspoons)

1 1/3 cups warm water (100° to 110°)

4 cups all-purpose flour, divided

3 tablespoons chopped fresh basil

1 tablespoon olive oil

1 teaspoon salt

Cooking spray

2 tablespoons olive oil, divided

1 garlic clove, minced

1 cup finely chopped peeled eggplant

2 tablespoons chopped fresh basil

2 teaspoons capers

1/8 teaspoon salt

1/8 teaspoon black pepper

16 kalamata olives, pitted and chopped

5 plum tomatoes, thinly sliced (about 1 pound)

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