Put in a bowl the flour to form a fountain. At the center put the softened butter, and put salt on one side, dissolve the yeast in the warm water and pour into the bowl with the flour. Knead for a long time until you get a smooth, homogeneous and very elastic dough. Cover the bowl with plastic wrap with holes, or with a damp cloth, and let rise for about 2-3 hours, or until the dough has doubled in volume.
Meanwhile, place the oil in a pan and lightly fry the garlic, then add the zucchini and eggplant cut into chunks. Add the tomatoes cut in quarters and a pinch of salt and cook for about 15 minutes and let cool.
When the dough is leavened roll it out with a rolling pin and line the mold (this mixture is enough for two cake tins of 22-23 cm), spread the vegetables and put some stick of melted cheese, cut the edges of excess dough, and fold them towards the inside; leftovers from the pasta you can combine them all together, lay them out again and cut them with the cutter of various shapes and arrange on the vegetables. Brush the dough surface with beaten egg and bake at 180° C for about 30 minutes.

It's party time at home, and ultimately is a continuous prepare finger food, pastries of all kinds, often with few calories in excess. Precisely for this Tiraccontounaricetta has come up with a different proposal, a very slight rustic pie made with just vegetables and a little cheese. A variant really tasty and appreciated by adults and children.
Also, this is a good recipe for vegetarians, vegan and to make it even lighter, you can use the bread dough in place of the one described above and remove the egg for polishing and cheese.

For each portion

Energy: 215.85 Kcal
Total Dietary Fiber: 2.88 g
Alcohol: 0.00 g
Water: 109,16 g
Total Protein: 5.74 g
Animal protein: 1.08 g
Vegetable protein: 4.52 g
Total lipids: 10.30 g
Animal lipids: 8.72 g
Plant lipids: 1.57 g
Cholesterol: 37.40 mg
Available carbohydrates: 26.73 g
Starch: 23.87 g
Sugars: 2.87 g