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Smoky barbecue calzone with aubergine and peppers (v, lf)

A delicious vegan twist on calzone with a versatile vegetable filling.
Makes approximately 3 cups of the smoky barbecue filling, enough for 2 calzones plus approximate 1 cup leftover.

Allow approximately 1 hour advance preparation time for the calzone dough.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the calzone dough (makes 2 calzones) -

1 tsp dried yeast
1/2 tsp sugar
1/4 cup + 1/8 cup warm water
1/2 cup plain flour
1/2 cup besan (chickpea) flour

For the smoky barbecue filling (makes approximately 3 cups) -

1 brown onion, finely chopped
1 large or 2 small aubergine (eggplant), finely chopped
1 bell pepper, finely chopped
1-1/2 tbsp apple cider vinegar
2 tbsp tomato paste
1 tbsp maple syrup or equivalent liquid sweetener
1/2 tbsp soy sauce
1 tsp liquid smoke
1 tsp dried paprika

Cheese or vegan cheese, optional

- To make the dough, combine the yeast, sugar and 1/4 cup warm water in a cup or mug and set aside for 15 minutes.
- Meanwhile, add the flours to a mixing bowl. When the yeast is ready, add it to the flour along with the additional 1/8 cup water. Mix to form a dough and then knead for several minutes until well combined and elastic. Cover the bowl with a tea towel and set aside in a warm place for 40 - 60 minutes while the dough rises.
- Make the filling mix while your dough is rising. Heat a non-stick pan over medium-high heat and add the onion, aubergine, pepper and apple cider vinegar. Saute for approximately 10 minutes until the vegetables are softened and the onion slightly browned. Reduce heat to low and add the remaining ingredients. Allow to cook over low heat, stirring as needed, until the dough is ready.
- Before rolling out your dough, pre-heat the oven to 160'C (320'F) and prepare two baking trays.
- When the dough has risen, punch it back and knead for a few minutes before dividing into two. Roll each half on a floured, non-stick surface, to give a triangle shape approximately 2 cm thick. Place each piece on a baking tray.
- Place approximately 1 cup of the vegetable filling into half of the calzone triangle, leaving a few centimetres of dough clear at the edge. Add cheese if using. Fold over the other half of the dough and press the edges together to seal.
- Bake for approximately 15 minutes, until golden.