Mix the hot water with oil and a pinch of salt in a bowl.

Add in flour and stir with a spoon.

Knead the dough with your hands, until smooth. Don't be scared if it feels oily, it's OK, it has oil in it. 

Let rest for about 20-30 minutes.

After that, notice that dough becomes softer, releasing oil - dust with some flour on the table and knead a bit more, then set aside until you prepare the veggies. 

While dough is resting, we prepare the veggies. 

First we make a vegetable sauce: 

- in a small bowl, place 1 tomato, half a pepper, 1 small onion, 2 garlic cloves, parsley and a little salt.

- puree using the blender, adjust with salt to taste.

Cut the courgette, 2 tomatoes and the aubergine into thin slices.

Fry the aubergine on the grill or in the skillet - I did it simple, without oil. 

The courgette and the tomatoes don't need frying.

Roll out the dough using the rolling pin and place in a pie pan - making sure the edges cover the sides of the pan.

Spread plenty of sauce on top.

Layer the vegetable slices in a circle, alternating tomatoes, courgettes and aubergines.

This is what mine looks like - sprinkle with olive oil, salt and dried herbs de Provence, if you have.

Pull the edges over the veggies, as you see in the picture. 

Bake in the preheated oven to 200 degrees C for 40-45 minutes.

When brown, remove from the oven and let cool for at least 1 hour for the flavours to blend.

It's good either warm or cold, the crust is crispy, the veggies are cooked through and so savoury. 

Enjoy!