You will need 4 pita breads for this recipe.
- Heat 2 tbsps of olive oil & add 2 medium onions (finely chopped) + 2 big garlic cloves (minced). Saute for 5 minutes. Add 1 red bell pepper ( cut into 1/2″ squares), 1 medium green zucchini ( cut into 1/2″ cubes) & half of a big eggplant ( chopped). Fry for 5 minutes on medium heat adding enough salt.
- Ad 1/2 tsp of kashmiri chilly powder/ paprika powder & mix. Add 2 chopped tomatoes & 1/2 cup of water. Cover & cook on low heat for 15 minutes. Add 1 tbsp of chopped fresh parsley, salt if needed, pepper powder & 1/4 tsp of dried oregano. Mix well.
- Cut each pita bread in half & open out the pocket.
- Spoon the prepared ratatouille into the pockets & serve immediately.