How to make
Dissolve the yeast and sugar in the warm water. Sift the flour into a bowl. Pour the water, add the olive oil and salt and knead a soft dough. Put it in a floured bowl, spread it with olive oil and cover the bowl with a piece of cling film and a damp cloth. Leave it in a warm place, until the dough has doubled in size.
While this is happening, prepare the stuffing. Heat a cup of olive oil in a large, handy frying pan. Cut the vegetables into equal sized pieces. Fry the onion for 3 minutes, add the eggplant and fry it for 3 minutes, then the potato - fry again for 3 minutes and then add the pepper and the zucchini - put them together and fry again for 3 minutes.
Finally, add the tomatoes. Season with salt, a pinch of black pepper and finely chopped fresh rosemary. Pour a cup of warm water and stew, until the vegetables remain in fat.
The sequence and time of frying the vegetables is very important if you want them to be both cooked and slightly cunchy. Leave the stuffing to cool.
Divide the risen dough into two pieces, one of which is smaller. Roll out the large one onto baking paper and transfer it into a tray, by letting the edges slightly hang over the boarder.
Pour the stuffing and level out the pie. Roll out the smaller piece of dough, cover the vegetables and fold the edges of the dough inward, by tucking them in. Sprinkle with some coarse sea salt.
Leave the dough rest for 15 minutes. Bake the savory pie at 370°F (190°C) in a preheated oven, until the Ratatouille Stuffed Pie aquires a golden brown color.
