Athenian pizza
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 12 | slices | Eggplant (thin); diced |
| 1 | large | Red bell pepper; diced |
| 6 | Pita breads | |
| 1½ | cup | Prepared spaghetti sauce |
| 2½ | ounce | Pepperoni, sliced |
| 1 | small | Onion; thinly sliced |
Directions
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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