Recipe - Athenian Pizza

3 tablespoon Oil
12 sl Eggplant (thin); minced
1 lg Red bell pepper; minced
6 Pita breads
1 One half cup Prepared spaghetti sauce
2 One half ounce Pepperoni, cut or sliced up
1 small Onion; thinly cut or sliced up

Heat 2 tablespoons oil in large skillet over medium heat. Add minced
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 tendercrisp. 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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