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Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels. Add red pepper and cook until tender-crisp. Drain on paper towels. Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each pita bread half. Top with some of eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes. (C) 1992 The Los Angeles Times File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 1.3mg||0 %|
|Sodium 484.5mg||17 %|
|Potassium 252mg||7 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 29.3g|
|Protein 4.9g||7 %|
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Calories per serving: 210
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