Eggplant Pita - Japan Compatible

Eggplant Pita (prep 25, cook 20, ready 45)
(If making in Japan, refer to the bottom)

Lactose Intolerant: Leave off the cheese and the ranch dressing. It should still be good.

INGREDIENTS*
• 1 small eggplant, diced
• 1/4 cup fresh sliced mushrooms
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 pitas, halved*
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch-style salad dressing (optional)

DIRECTIONS
1. Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.**
2. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

Notes:
* Overall, I mostly double this recipe. That’s probably the long and short.
** There is a fine line when cooking this and it’s don’t cook it too long – especially the eggplant. If you’re a garlic lover, add just a bit extra too.

Japan Note:
I couldn't find pitas there. So, I made tortillas (which you can buy for a large sum – so putting in the work to make them is better).