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Pakistani Style Pita
- 4 tablespoons vegetable oil
- 4 crushed garlic cloves, chopped
- 2 teaspoons ground cardamom
- 2 teaspoons ground cumin
- 4 dried hot chiles, crushed or 4 jalapeño chiles, sliced
- 2 large onion, sliced
- 2 large tomatoes, sliced
- 1 small eggplant, peeled and thinly sliced, then cut crosswise to julienne
- 15 to 20 fresh shiitake caps, stems removed and caps sliced in half
- Salt
- Pita breads, lightly heated or lightly toasted white bread
Heat the oil in a large skillet over medium heat until it begins to smoke.
Add the garlic, cardamom, cumin and chiles.
Stir vigorously for half a minute, then add the onions, tomatoes, eggplant and shiitake.
Stir over high heat, adding more oil if necessary.
Sauté until the vegetables are well cooked, limp and fragrant, about 10 minutes.
Salt to taste.
Stuff the pitas with the mixture and serve.
Yields 1 cup of cooked filling