Roasted Vegetable Pitas

• 1 lb eggplant
• 1 tablespoon parsley, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 clove garlic, crushed
• 1 red bell pepper
• 12 cup cannellini beans, drained
• 12 teaspoon ground cumin
• 2 pita breads, onion if you can find it
• 14 cup low-fat yogurt
• 2 tablespoons green onions, chopped
• coarsely ground black pepper

1. Pierce eggplant with a fork; place on a baking sheet.
2. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
3. Let cool; peel and coarsely chop.
4. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
5. Cut bell pepper in half lengthwise; discard seeds and membranes.
6. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
7. Broil 3 inches from heat 10 minutes or until blackened and charred.
8. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
9. Peel and discard skins, and cut pepper halves lengthwise into thin strips.
10. Combine beans and cumin in a bowl; stir well.
11. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
12. Sprinkle with pepper.

eggplant, parsley, lemon juice, olive oil, salt, pepper, clove garlic, red bell pepper, cannellini beans, ground cumin, pita breads, lowfat yogurt, green onions, ground black pepper

Taken from www.food.com/recipe/roasted-vegetable-pitas-26512 (may not work)