INGREDIENTS

INSTRUCTIONS

EGGPLANT MIXTURE: Combine oil and garlic in small bowl. Let stand 30
minutes. Place eggplant in colander. Sprinkle with salt and let stand
30 minutes. Drain eggplant and pat dry. Heat half of garlic-oil
mixture in heavy large skillet over medium heat. Add eggplant and
saute until tender, about 8 minutes. Increase heat to high. Add
vinegar and cook until almost no liquid remains in skillet, about 1
minute. Season to taste with pepper. Transfer to large bowl. Heat 1
teaspoon garlic-oil mixture in heavy small skillet over medium heat.
Add pine nuts and saute until golden, about 2 minutes. Add to
eggplant. (Can be prepared 1 day ahead. Cover and refrigerate
remaining garlic-oil mixture and eggplant mixture separately. Bring  to
room temperature before using. )  DOUGH: Place 1/4 cup warm water in
bowl of heavy-duty mixer; sprinkle  yeast over and stir to dissolve.
Let stand 10 minutes. Add remaining  3/4 cup water, oil, salt and then
3 cups flour; stir to combine.  Attach dough hook to mixer and beat
until dough pulls away from sides  of bowl, about 2 minutes. Turn out
dough onto lightly floured surface  and knead until smooth and elastic,
adding more flour if sticky,  about 10 minutes. Lightly oil large bowl.
Add dough, turning to coat.  Cover with plastic wrap and let rise in
warm draft-free area until  doubled in volume, about 1 hour. While
dough rises, begin preparation  for assembly and baking. ASSEMBLY AND
BAKING: Position rack in lowest  third of oven. Place baking stone*,
baking tiles * or heavy large  rimless baking sheet on rack in oven.
Preheat oven to 450 degrees for  30 minutes. Mix cheeses together in
bowl.  Punch dough down. Divide into 4 pieces. Roll out 1 dough piece
on  lightly floured surface to 8-inch round. Brush dough with some of
garlic-oil mixture, leaving 1-inch border. Spread 1/4 of cheese
mixture over half of dough, leaving 1-inch border. Cover cheese with
1/4 of eggplant mixture, 1/4 of bell pepper and 1/4 of sliced basil
leaves. Brush edges of dough with water. Fold dough in half, covering
filling but allowing bottom edge of dough to show. Fold bottom edge
over top edge and crimp to seal. Repeat with remaining dough,
garlic-oil mixture, cheese mixture, eggplant mixture, bell pepper and
sliced basil leaves, forming total of 4 calzones. Cover calzones and
let stand 15 minutes.  Using large metal spatula, transfer calzones to
stone or preheated  baking sheet in oven. Bake until golden brown and
crisp, about 12  minutes. Transfer calzones to platter. Garnish with
basil sprigs and  serve. Posted to recipelu-digest Volume 01 Number 352
by James and  Susan Kirkland <kirkland@gj.net> on Dec 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1427
Calories From Fat: 764
Total Fat: 87g
Cholesterol: 151.6mg
Sodium: 2033.5mg
Potassium: 1049.1mg
Carbohydrates: 96.5g
Fiber: 12.8g
Sugar: 7.2g
Protein: 68.3g