Mozzarella, pepper & aubergine calzone - Good Food Middle East

Ingredients

• 400g strong wholewheat bread flour, plus extra for dusting
• ⅛ tsp salt (optional)
• 7g sachet fast-action dried yeast
• 2 tsp rapeseed oil, plus extra for the baking sheet
• 2 tsp rapeseed oil
• 1 red and 1 yellow pepper, deseeded and cut into small chunks
• 1 large aubergine, halved lengthways and thinly sliced
• 2 large garlic cloves, finely chopped
• 1 tbsp tomato purée
• 1 tbsp balsamic vinegar
• small bunch basil, roughly torn
• 8 pitted Kalamata olives, halved
• 125g ball mozzarella (drained weight), quartered
• milk or beaten egg, for brushing