2 Japanese eggplants, cut into 1/4 inch
2 yellow onions, cut in wedges
2 red bell peppers, diced
3 cups mushrooms, thickly sliced
4 tsp dried basil
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp salt
1 cup roasted red peppers, chopped
1 cup chopped tomatoes, fresh or canned
4 cloves garlic, crushed
6 whole wheat pitas
oven to 450F. Prepare the eggplants, onions, bell peppers, and mushrooms
as directed. Place in a single layer in one or two large baking dishes.
Toss with 3 teaspoons of the basil and the cinnamon, coriander, and
salt. Bake in the preheated oven until the eggplant is fork tender,
about 30 minutes. Reduce the oven temperature to 350F.
To make the
sauce, combine the roasted red peppers with the tomatoes, garlic and
remaining teaspoon of basil. To assemble the pizzas, spread a layer of
the sauce on a whole wheat pita. Top with a generous layer of the
roasted vegetables. Place on a baking sheet. Repeat with the remaining
pitas. Bake for 15 minutes.
roasted aromas of this recipe enhance this all time American favorite.