Preheat oven to 350F and line a baking sheet with baking paper.
Heat olive oil in a large pan and add the diced eggplant and onions. Let the eggplant and onions cook at medium high heat for 3-5 minutes while stirring occasionally.
Next, add all the rest of the ingredients and season with ground coriander, ground cumin, basil, oregano, salt and pepper. Stir everything together to combine and and let the veggies cook for 5 more minutes while stirring regularly. Once the veggies have cooked and the sauce is starting to thicken, remove from the heat and set aside. Roll out the pizza dough (or pita dough) on a baking tray lined with baking parchment. Generously scoop the veggie mix on top of the dough and spread it out until the mixture is evenly distributed, stopping 2 inches from the edges.
Grab the edges of the dough and fold them up and roll them so the edges form a small wall all the way around the filling. It should look somewhat like a boat shape. (See the pictures.)
Bake the Pide in the oven for 15-20 minutes or until the edges are golden and crispy and the filling is baked. Serve with a sprinkle of fresh basil on top and enjoy.