Pide with Eggplant and Tomatoes | America's Test Kitchen

Ingredients

• 3 cups (16½ ounces/468 grams) bread flour
• 2 teaspoons sugar
• ½ teaspoon instant or rapid-rise yeast
• 1⅓ cups ice water
• 1 tablespoon extra-virgin olive oil
• 1½ teaspoons salt
• 1 (28-ounce/794-gram) can whole peeled tomatoes
• 5 tablespoons extra-virgin olive oil
• 1 pound eggplant, cut into ½-inch pieces
• ½ red bell pepper, chopped
• Salt and pepper
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon smoked paprika
• 6 tablespoons minced fresh mint
• 6 ounces (170 grams) feta cheese, crumbled (1½ cups)