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.