Sa Prazzina

[cracicotus.livejournal.com]

Last night I made an amazing dish from a cookbook I bought several years ago in Italy. The name given in the book is "Sa Prazzina," but I can find nothing with the same name on Google.it. Thus, I have taken to calling it "una tombola," which is a game like Bingo. However, rather than being in tribute to pass time of hundreds of thousands of elderly Italians, I use the term because it it a word I just learned in my Italian studies.

Anyway, the thing is basically a giant dough pocket stuffed with yummy things. It's like a giant, infinitely better Hot Pocket. Here's how to make it:

1 lb/500 g pizza dough
1 lb/500 g eggplant, unpeeled and diced in small cubes
1 lb/500 g tomatoes, diced in small cubes
5 cloves of garlic (but more is better, if you ask me), finely diced
lots of basil (I used 6 sprigs), diced
salt
olive oil

1. Saute the eggplant around 10 minutes in 2 tbsp of oil. Remove from heat.

2. Add the tomatoes, basil, garlic and salt to taste and mix.

3. Roll out the dough on an oiled/greased tray. Create a large oval

4. Spread the eggplant/tomato filling along the oval, leaving enough dough to pull over the pile.

5. Fold the sides up so they touch everywhere but in the middle. This will be necessary as there's far more filling than there is dough

6. Bake 25+/- minutes at 200 C/400 F.

Enjoy!