By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 3 Tbsp
- 12 slice
- eggplant (thin), diced
- 1 large
- red bell pepper, diced
- pita bread rounds
- 1.5 c
- prepared spaghetti sauce
- 2.5 oz
- pepperoni, thinly sliced
- 1 small
- onion, thinly sliced
1Heat 2 tablespoons oil in large skillet over medium heat.
2Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed.
3Drain eggplant on paper towels.
4Add red pepper and cook until tender-crisp.
5Drain on paper towels.
6Separate pita breads, pulling completely apart into halves.
7Arrange on baking sheet, cut sides up.
8Spread 2 tablespoons spaghetti sauce on each pita bread half.
9Top with some of eggplant, red pepper, pepperoni and onion slices.
10Bake at 400 for 5 minutes.