Amount
Ingredient
Preparation



3
tablespoons
oil





12
slices
eggplant

(thin) diced



1
large
red bell pepper

diced



6
each
pita bread





1 1/2
cups
spaghetti sauce

prepared



2 1/2
ounces
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 4F 5 minutes.