| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pizza, Snacks | 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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