Caponata Pockets
Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and
garlic in oil about 3 minutes, stirring occasionally, until onion is
tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes,
stirring frequently, until eggplant is very tender. Stir in chopped basil,
vinegar, pepper and salt. Cover and refrigerate about 2 hours or until
cool; drain if necessary.
Line each pita bread half with lettuce, whole basil leaves and red bell
peppers. Fill with eggplant mixture.
2 teaspoons olive or vegetable oil
1 medium onion -- chopped (1/2 cup)
2 cloves garlic -- crushed
1 1/2 large eggplants -- peeled and chopped (7 cups)
1 medium tomato -- chopped (3/4 cup)
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
2 tablespoons red wine vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
3 pita breads (6 inches in diameter) -- cut in half
Leaf lettuce
Fresh basil leaves -- if desired
1 (7 ounce) jar roasted red bell peppers -- drained and cut into strips