3 tb Oil
12 slices Eggplant (thin); diced
1 large Red bell pepper; diced
6 Pita breads
1 1/2 c Prepared spaghetti sauce
2 1/2 oz. Pepperoni, sliced
1 small 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.