7 tablespoons olive oil
 4 garlic cloves, minced
 3/4 pound eggplant, cut into 1-inch cubes
 1 tablespoon balsamic vinegar or red wine vinegar
 1/4 cup pine nuts
 1 cup warm water (105 to 115 degrees)
 1 envelope dry yeast
 3 tablespoons olive oil
 3/4 teaspoon salt
 3 cups (or more) bread flour
 Drain eggplant and pat dry. Heat half of garlic-oil mixture in heavy 
 large skillet over medium heat. Add eggplant and saute until 
 tender, about 8 minutes. Increase heat to high. Add vinegar and 
 cook until almost no liquid remains in skillet, about 1 minute. 
 Season to taste with pepper. Transfer to large bowl.
 Heat 1 teaspoon garlic-oil mixture in heavy small skillet over 
 medium heat. Add pine nuts and saute until golden, about 2 
 minutes. Add to eggplant. (Can be prepared 1 day ahead. Cover and 
 refrigerate remaining garlic-oil mixture and eggplant mixture 
 separately. Bring to room temperature before using.)
 Place 1/4 cup warm water in bowl of heavy-duty mixer; sprinkle 
 yeast over and stir to dissolve. Let stand 10 minutes. Add remaining 
 3/4 cup water, oil, salt and then 3 cups flour; stir to combine. 
 Attach dough hook to mixer and beat until dough pulls away from 
 sides of bowl, about 2 minutes. Turn out dough onto lightly floured 
 surface and knead until smooth and elastic, adding more flour if 
 sticky, about 10 minutes.
 Lightly oil large bowl. Add dough, turning to coat. Cover with 
 plastic wrap and let rise in warm draft-free area until doubled in 
 volume, about 1 hour. While dough rises, begin preparation for 
 assembly and baking.
 1 1/2 cups grated Fontina cheese (about 5 ounces)
 1 1/2 cups grated mozzarella cheese (about 6 ounces)
 1 3.5-ounce log soft mild goat cheese (such as Montrachet), crumbled
 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
 1 red bell pepper, cut into strips
 1/2 cup thinly sliced fresh basil leaves
 Fresh basil sprigs
 Position rack in lowest third of oven. Place baking stone*, baking 
 tiles* or heavy large rimless baking sheet on rack in oven. Preheat 
 oven to 450 degrees for 30 minutes. Mix cheeses together in bowl.
 Punch dough down. Divide into 4 pieces. Roll out 1 dough piece on 
 lightly floured surface to 8-inch round. Brush dough with some of 
 garlic-oil mixture, leaving 1-inch border. Spread 1/4 of cheese 
 mixture over half of dough, leaving 1-inch border. Cover cheese 
 with 1/4 of eggplant mixture, 1/4 of bell pepper and 1/4 of sliced 
 basil leaves. Brush edges of dough with water. Fold dough in half, 
 covering filling but allowing bottom edge of dough to show. Fold 
 bottom edge over top edge and crimp to seal. Repeat with 
 remaining dough, garlic-oil mixture, cheese mixture, eggplant 
 mixture, bell pepper and sliced basil leaves, forming total of 4 
 calzones. Cover calzones and let stand 15 minutes.
 Using large metal spatula, transfer calzones to stone or preheated 
 baking sheet in oven. Bake until golden brown and crisp, about 12 
 minutes. Transfer calzones to platter. Garnish with basil sprigs and 
 *Baking stones and tiles are available at cookware stores and many 
 department stores nationwide.