Pizza with eggplant and sun-dried tomatoes

10367 PIZZA with Eggplant and SUN-DRIED TOMATOES INGREDIENTS for 4 PEOPLE 2 slices of cooked ham, eggplant, 12 4 tablespoons of olive oil, oil for the mold, 1 sheet of dough for pizza with olive oil, 1 teaspoon of dried thyme, basil leaves.

For dried tomatoes: tomatoes, 8 5 tbsp icing sugar, olive oil, salt and pepper.

Preheat oven to 180° for drying the tomatoes: cut the tomatoes in half, removing the seeds and vegetation.

Sprinkle them with powdered sugar, decorate with a little oil and caramelize, 5 minutes in hot oven, reduce oven heat to by.

Remove them from the oven, wet your hair with olive oil and let them candy for 3 1/2 hours.

Heat the oven to 210° Cut the ham into strips.

Wash the eggplants, cut them in two, let them Brown for 5 minutes in a little olive oil; drain and keep them aside on absorbent kitchen paper.

Grease a cake tin, roll out the dough for pizza, put the aubergines, strips of ham and dried tomatoes.

Sprinkle with thyme, salt and pepper and soak with the rest of the oil.

Bake in oven for 25 minutes.

Garnish with Basil and serve immediately.