Roasted Vegetble Pita

Once school starts I'll have to think of making lunch interesting for kids.  I came upon this pita sandwich in Low-Fat ways to cook Vegetarian and gave it a try. I've made roasted vegetable Panini. This is a new way to eat pita. It is simple and was easy to make.  My husband liked it.

Ingredients:
1 large Italian eggplant
1 T freshly chopped parsley(dried would work too)
2 T fresh lemon juice(more if needed)
1 t olive oil
1/4 t salt,or as required
1/4 t pepper
1 large clove, crushed
1 large red pepper
1/2 C drained cannellini beans(white)
1/2 t ground cumin
2 pita bread rounds(6-inch)
1/4 C plain low-fat yogurt
2 T chopped green onions
coarsely ground pepper

Method:
1. Pierce eggplant with a fork, and place on a baking sheet.  Broil 51/2 inches from heat 30 minutes or until very tender, turning frequently.  Let cool; peel and coarsely chop.
2. Combine eggplant, parsley,and the next 5 ingredients in a bowl. Stir well and set aside.
3. Cut red pepper in half lengthwise. Discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet. Flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred.  Place in a plastic bag and seal.  Let stand for 15 minutes.  Peel and discard skin, and cut pepper halves lengthwise into thin strips.
4. Combine beans and cumin in a bowl. Stir well.
5. Spread toasted pita with eggplant mixture. Top with red pepper, bean mixture, yogurt, and green onions.  Sprinkle with pepper.

Notes:

I found this very bland to my taste. So, I spiced it up with chopped green chili to the eggplant and crushed red pepper to the bean mixture.