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Athenian pizza

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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