Eggplant Pie

Dice the onion and pepper, then sauté until caramelized.

Add the minced meat and brown.

Toss in the eggplant and cook for 2–3 minutes.

Stir in the chopped tomato, tomato paste, and spices, simmer over medium heat for 2–3 minutes, then remove from the heat.

Let the filling cool completely.

Dissolve the yeast in the milk and let sit for 2–3 minutes.

Pour in the water and oil, then gradually work in the flour.

Once half the flour is incorporated, add the salt and continue kneading.

Cover the dough and let it rise for 30 minutes.

Divide the dough into egg-sized balls and roll each out to a 25 cm (10-inch) diameter.

Add the filling and pan-fry.