Athenian pizza

Yield: 6 servings

Measure Ingredient
3 tablespoons Oil
12 slices Eggplant (thin); diced
1 large Red bell pepper; diced
6 \N Pita breads
1½ cup Prepared spaghetti sauce
2½ ounce 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.

(C) 1992 The Los Angeles Times

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