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3 Tablespoon Oil
12 slices Eggplant (thin), diced
1 Red Bell Pepper, diced
6 Pita Breads
1 1/2 cup Prepared Spaghetti Sauce
2 1/2 oz Pepperoni, sliced
1 Onion, thinly sliced
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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 400 degree F. 5 minutes.
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