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Ingredientes
- 3 Tbsp. Oil
- 12 slc Eggplant (thin), diced
- 1 lrg Red bell pepper, diced
- 6 x Pita breads
- 1 1/2 c. Prepared spaghetti sauce
- 2 1/2 ounce Pepperoni, sliced
- 1 sm Onion, thinly sliced
Direcciones
- Heat 2 Tbsp. oil in large skillet over medium heat. Add in diced eggplant, a little at a time, and cook till golden, adding remaining oil as needed. Drain eggplant on paper towels. Add in red pepper and cook till tender-crisp. Drain on paper towels. Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread 2 Tbsp. spaghetti sauce on each pita bread half. Top with some of eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 885g | |
| Recipe makes 6 servings | |
| Calories 440 | |
| Calories from Fat 138 | 31% |
| Total Fat 15.54g | 19% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.37g | |
| Cholesterol 14mg | 5% |
| Sodium 624mg | 26% |
| Potassium 2038mg | 58% |
| Total Carbs 69.03g | 18% |
| Dietary Fiber 28.2g | 94% |
| Sugars 24.84g | 17% |
| Protein 14.2g | 23% |
