Ingredients
2 small eggplants1 teaspoon salt1 large sweet red pepper, halved and sliced1 medium onion, halved and sliced12 garlic cloves, halved3 tablespoons olive oil, divided1/4 teaspoon pepper4 whole pita breads1 large tomato, seeded and chopped3/4 cup shredded fresh mozzarella cheese1/4 cup pitted ripe olives, coarsely chopped1/2 teaspoon crushed red pepper flakes, optional1 cup loosely packed basil leaves, coarsely chopped
Preparation
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.
Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill.
Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted.
Sprinkle with basil.
