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.