Turkish Flatbread With Eggplant and Tomatoes | VegNews

Ingredients

• For the dough:
• 3 cups bread flour
• 2 teaspoons
• sugar
• ½ teaspoon instant or rapid-rise yeast
• 1⅓ cups ice water
• 1 tablespoon olive oil
• 1½ teaspoons salt
• For the toppings:
• 1 (28-ounce) can whole peeled tomatoes
• 6 tablespoons olive oil, divided
• 1 (1-pound) eggplant, cut into ½-inch pieces
• ½ red bell pepper, chopped
• ½ teaspoon salt
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon smoked paprika
• 6 tablespoons minced fresh mint, divided
• ¼ cup pine nuts, toasted