Preheat oven to 450 degrees Fahrenheit.

Place the cubed eggplant on a sheet pan. Pour the oil on the eggplant and mix well. Bake for 20 minutes.

Meanwhile, sauté the onions until translucent. Add the peppers and garlic and sauté until soft.

Add the remaining ingredients (except the roast) and mix well. To combine, remove from the heat and add the roasted eggplant cubes.

Place the chuck eye meat into a lined 9×13-inch pan.

Pour the eggplant mixture over the meat. Cover very tightly and bake for four hours on 350 degrees Fahrenheit.

While hot, shred the meat with two forks and mix well into the eggplant mixture. Set aside.

Dissolve yeast in water and sugar. Combine all the dough ingredients and knead to a soft dough.

Rise for 30 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.

Prepare a quarter sheet pan (I used a disposable one). On a floured surface, roll out the dough to a rectangle roughly the same size as the sheet pan, then place it onto the pan.

Combine tomato sauce and spices and spread onto dough. Pour the eggplant meat mixture over the dough, spreading evenly.

Bake on 400 degrees Fahrenheit for 25 minutes.

Drizzle garlic mayo over the top while hot out of the oven. Cut into rectangles to serve.