Rob's Focaccia with Eggplant, Tomatoes & Anchovies

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)

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. Serve with lots of red wine.