Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Oil
12 sl Eggplant (thin); diced
1 lg Red bell pepper; diced
6 Pita breads
1 1/2 c Prepared spaghetti sauce
2 1/2 oz Pepperoni, sliced
1 sm Onion; thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced
eggplant, a little at a time, and cook until golden brown, adding
remaining oil as needed. Drain eggplant on paper towels. Add red
pepper and cook until tender-crisp. Drain on paper towels. Separate
pita breads, pulling completely apart into halves. Arrange on baking
sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each
pita bread half. Top with some of eggplant, red pepper, pepperoni and
onion slices. Bake at 400F 5 minutes.

(C) 1992 The Los Angeles Times

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