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Ingredients
2 small eggplants1 teaspoon salt
1 large sweet red pepper, halved and sliced
1 medium onion, halved and sliced
12 garlic cloves, halved
3 tablespoons olive oil, divided
1/4 teaspoon pepper
4 whole pita breads
1 large tomato, seeded and chopped
3/4 cup shredded fresh mozzarella cheese
1/4 cup pitted ripe olives, coarsely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 cup loosely packed basil leaves, coarsely chopped
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Instructions
Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently.
Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters.
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