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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