In Barcelona, a grilled eggplant flatbread would be known as coca. It's also a close relative to the pizza. Adding XO sauce may not be typical of Catalan or Italian cuisine, but it works, contributing both complexity and heat.
Whisk together the warm water, yeast, and honey in a large bowl. Let sit for 15 minutes. Bubbles should be appearing.
Add 1 cup of flour and 1 tsp salt and stir to combine.
Add another 1/2 cup of flour and start kneading with one hand.
Knead for around 3-4 minutes, adding sprinkles of flour as needed to stop it sticking to your hand or bowl.
Fold in 1 Tbsp of the extra virgin olive oil, knead some more, then fold in the other Tbsp.
Knead another 3-4 minutes.
When the dough is getting a little springy (push your finger in and the dough should rebound), form it into a ball.
Smear the inside of the bowl with the 1 Tbsp olive oil.
Put the ball of dough in the middle of the large bowl, cover, and let sit at room temperature for 2 or 3 hours.
Punch down and divide into halves.
Allow to sit for another 30 minutes. Time to prepare your toppings.
Eggplants and red pepper
Poke the eggplants multiple times with a toothpick. This stops them exploding when being grilled.
Clean, halve, and remove the stalk and pith from the red pepper.
Char the eggplants and red pepper on all sides over a grill. The skins should be blackened. Charing under a very hot broiler also works. A real bbq, if you have one, adds a nice smokiness.
Allow to cool a bit then cut open the eggplants lengthways and scoop out the flesh.
Peel the charred skin from the red pepper and dice into strips.
Putting it together
Preheat the oven to 220 degC.
Spread the roast eggplant around the top of the flatbread dough. Distribute the red pepper slices and the XO sauce evenly over the eggplant.
Bake for about 20 minutes, or until the flatbread looks done.