7 eggplant pepper salad pita bread Recipes

eggplant, peeled and diced, red bell pepper, coarsely chopped, chopped red onion, olive oil, sun-dried tomatoes, boiling water, sea salt, black pepper, ground cumin, paprika, garlic cloves, minced, pitted kalamata olives or 1/2 cup pitted green olives, chopped, chopped italian parsley, toasted slivered almonds (may substitute pine nuts), lemon (juice of, no seeds, amount depending on size), chopped fresh mint (optional), pita bread rounds (optional)

eggplants (2 lb. total ), chopped fresh mint, chopped green onion, lemon juice, extra-virgin olive oil, minced seeded fresh jalapeno chile, minced garlic, salt and pepper, diced firm-ripe tomatoes, minced parsley, pita breads (6 in. wide), cut into triangles

eggplants , cut into 3/4 inch thick slices (2 1/2 lbs.), green bell peppers , cut into 1/2 inch wide strips, red bell peppers , cut into 1/2 inch wide strips, garlic cloves, large, unpeeled, olive oil, red wine vinegar, cumin, ground, salt, pepper, cayenne pepper, pita bread rounds, warm, cut into wedges

boneless skinless chicken breasts, bottled light balsamic vinaigrette salad dressing, divided, eggplant, zucchini, yellow squash, red bell pepper, quartered, pita bread, cut in half, smoked provolone cheese, halved

eggplants , thinly sliced lengthwise, extra virgin olive oil, tomatoes, halved, flat bread or 1 pita bread, balsamic vinegar, mint leaf, shallots, 1 finely chopped, the other thinly sliced, red chili pepper , deseeded and finely chopped, goat cheese, crumbled, arugula leaves, to serve