In a bowl, combine flour, salt and yeast. Add the water and mix together until a dough is formed.
Add 1 tbsp olive oil and massage into the dough. Cover and let rise until double in size.
Once doubled in size, knead the dough, cover again and leave to rise until it is doubled in size.
Cut an onion in half and then into slices. Pull the slices apart.
Slice the eggplant into 2cm thick pieces. Stack a few rounds of eggplant at a time and slice them into 3 vertically, and then horizontally - to create diced cubes.
In a pan, add ¼ cup of olive oil with the eggplant and fry until golden.
In a frying pan, add ¼ cup of olive oil with the onion, ½ tsp salt, 1 tsp sumac and ½ tsp cumin. Fry until golden.
Dice the goat cheese into 2cm thick chunks.
Once the dough has doubled in size again, knead your dough one more time.
Flour a surface and place your dough. Cut the dough in half and roll one out until it's about ½cm thick.
Place this onto a baking tray with baking paper. Add your onions onto the dough, the eggplant and the goat cheese.
Bake in the oven at 500°F (260°C) until brown on top and the dough is cooked.