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