Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant, because then you can add a little water to it as needed, as it will seem dry after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn meal or corn flour. The diameter is about 8-9".

Meanwhile, combine baker's yeast, Sucanat and warm water, place in warm place so it will "grow" and get foamy. Then, combine 3 cups flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer more water in another pot and add dried tomato bits, simmer a minute to get soft, drain but retain the water which will be tomato-colored. By this time the yeast will have "grown", pour this in with the 3 cups of flour and salt, add tomato bits, and 1/2 cup of the tomato-water. Stir. Prepare a flat surface with corn flour, kneading some of this into the dough to get it ready to roll out. Roll out into a wide circle, about 5 inches wider than your pan. Be innovative in picking this up and placing it centered in your pan. The extra width will go up the sides of the pan. (I cut a circle about 1" wider than the pan, dusted it well with the flour, then rolled it loosely to pick it up and place it in the pan, then unroll, then add the rest of the dough, packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt lightly. Take eggplant out of the oven, layer it over the leek, sprinkle with balsamic vinegar, add a layer of basil leaves, then a second layer of eggplant, sprinkle with salt and cracked black pepper. Sprinkle with capers, letting some get embedded into the dough. As you are doing all this, the dough will be rising. Dot with *nofat* cheese (optional). Slice the cooked red pepper and banan