Curried Flatbread with Vegetables and Thyme

Ingredients

 * 4 shallots, sliced in thin rings
 * 1 tbsp butter
 * 3 small Asian eggplants, sliced into ¼-inch discs
 * salt
 * 4 tbsp olive oil
 * 2 tsp garam masala
 * freshly ground black pepper
 * ½ cup sun-dried tomatoes
 * 1 cup grape, cherry or pear tomatoes
 * 12 small sprigs young fresh thyme

Flatbread

 * 7 tbsp warm water
 * 1 tbsp active dry yeast
 * pinch granulated sugar
 * 2 tbsp butter, melted and cooled
 * ¼ tsp salt
 * 1 tbsp chopped fresh dill
 * 1¼ to 1½ cups all-purpose flour
 * 1 egg yolk mixed with 2 tbsp water
 * kosher salt to taste

Directions

 * 1) Caramelize shallots and butter in medium-sized sauté pan over low heat.
 * 2) Place eggplant in bowl, sprinkle with salt and let it sit for 30 minutes.
 * 3) Rinse eggplant, and toss in separate bowl with 1½ tablespoons olive oil.
 * 4) Preheat oven to 275 °F.
 * 5) Place eggplant on nonstick sheet pan, and bake for 35 to 40 minutes, or until slightly golden and tender.
 * 6) Leave oven on, increasing temperature to 350 °F.
 * 7) In small bowl, mix remaining 2½ tablespoons olive oil and garam masala.
 * 8) Using pastry brush, brush flatbread with garam masala oil and place some caramelized shallots, sun-dried tomatoes, grape tomatoes and eggplant on top of flatbread.
 * 9) Place flatbread in oven at 350 °F for 5 minutes, or until hot.
 * 10) To serve, place warm flatbread on each plate and top with sprigs of fresh thyme and freshly ground black pepper.

Flatbread

 * 1) Combine warm water, yeast and sugar in small mixing bowl.
 * 2) Let sit for 3 minutes, then add butter, salt and dill.
 * 3) Using an electric mixer fitted with dough hook or mixing by hand, add flour until fully incorporated and dough is smooth, but not sticky.
 * 4) Form into ball, place in lightly oiled bowl and cover with damp cloth.
 * 5) Let rise in warm place for about 45 minutes, or until tripled in volume.
 * 6) Preheat oven to 375 °F.
 * 7) Divide into 4 or 6 equal portions.
 * 8) On lightly floured surface, roll dough into thin, round discs about 6 to 8 inches in diameter.
 * 9) Place on lightly oiled sheet pan, and score with tines of fork.
 * 10) Brush with egg wash, and lightly sprinkle with kosher salt.
 * 11) Bake for 10 to 12 minutes, or until golden brown.
 * 12) Remove from pan and let cool.