1 medium aubergine, cut into 1cm thick slices
2 large courgettes, cut into 1cm full length strips
12 (150g) button mushrooms, sliced
4 × 80g wholemeal pitta breads
4 tablespoons of tomato puree
1 red pepper, cut into thin strips
60g feta cheese, crumbled
80g NI Cheddar cheese, grated
Preheat oven to 200°C.
Char–grill the aubergine and courgette in a non–stick griddle pan or fry pan until tender. Add the mushrooms and cook for 2 minutes or until just cooked.
Spread the pitta breads with tomato puree and top with aubergine, courgette, mushrooms, red pepper, feta and Cheddar.
Bake at 200°C for 10–15 minutes or until the base is crisp and the cheese has melted. Cut into slices and serve.
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