Title: Calzone with four cheeses, eggplant and basil
 Categories: Italian, Main dishes
      Yield: 4 Servings
 
           ---Eggplant Mixture---
      7 tb Olive oil
      4    Cloves Garlic; minced
    3/4 lb Eggplant; cut in 1" cubes
      1 tb Balsamic vinegar or red wine
           -vinegar
    1/4 c  Pine nuts

MMMMM---------------------------DOUGH--------------------------------
      1 c  Warm water; (105 to 115
           -degrees)
      1    Envelope dry yeast
      3 tb Olive oil
    3/4 ts Salt
      3 c  (or more) bread flour

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Fontina Cheese; grated
  1 1/2 c  Mozzarella Cheese; grated
  3 1/2 oz Soft Mild Goat Cheese (Such
           -As Montrachet); crumbled
    1/4 c  Freshly Grated Parmesan
           -Cheese
      1    Red bell pepper; cut into
           -strips
    1/2 c  Thinly sliced fresh basil
           -leaves
           Fresh basil sprigs
 
  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.