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 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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