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Focaccia with Eggplant, Tomatoes & Anchovies

1 loaf good quality frozen bread dough
1 average sized eggplant
5/6 Roma tomatoes
Leaf basil (as much as you wish)
Anchovies (optional if you don't like them)
Olive oil
grated Parmesan/Romano cheese (or mozzarella)

Let the bread dough rise in a heavy-weight bowl, covered with
plastic wrap. Overnight to be ready for dinner on the following
day.

Peel eggplant and slice in about 1/4 slices to make circles. Place
on a greased cookie sheet, bake at 350, turning till browned and
slightly soft.

Peel tomatoes by dipping in boiling water to separate skins. Cut
into small thin rounds and drain. Remove the seeds.

Spray or grease the pizza pan and take the risen dough (it should
be very well risen by this time) and spread it into a circle of
about 12/13 inches. You will find that it will "try" to recede.
Let it "rest" for 5 minutes or so and proceed until it pretty much
keeps its spherical shape. Bake in a preheated oven (400) for about
10 minutes. It should rise but not have browned.

Remove from oven and arrange baked eggplant slices over it, then
arrange tomato slices over eggplant, sprinkle on chopped anchovies,
if desired, and as much fresh basil (leaves whole) as you wish.
Sprinkle with olive oil to make sure that the dough is slightly
covered (not too much) and sprinkle on grated parmesan (or mozzarella).

Bake for about 20 minutes, raising the heat for the last 10 minutes
to 450 or so. Keep an eye on it. It should be nicely browned and
bubbly. The type of cooking utensil will determine times.

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