Remove the ribs and seeds from the pepper. Chop it very finely. Peel and slice the onions.
Steam these vegetables in a frying pan with 2 tablespoons of olive oil. Remove from the heat when the onions are transparent.
Cut the zucchini and aubergine into thin slices and brown them over high heat in a pan in 2 tablespoons of very hot olive oil.
Cut the tomatoes into slices, deseed them.
Preheat the oven to th. 7 (210°C).
Roll out the dough and line a pie pan with fairly high edges and a removable bottom to facilitate unmolding.
Fill this mold with layers of vegetables. Between each layer, salt, pepper, powder with grated cheese and distribute the chopped basil. Finish with a layer of tomatoes, zucchini and eggplant, alternating them.
Spread the remaining grated cheese. Drizzle with olive oil. Bake for 40 to 45 minutes.
Unmold and serve hot.
