Having made the no-baked and stove-top pita and gobbled two pieces immediately after they were cooked, I thought to save the rest of the dough for lunch the next day for a pita pocket. I had no ready-to-eat meat the following day and only had vegetables so I thought of eating a vegan lunch with lots of onions. I love onions that even as I child I would often go to school with rice and fried onions as baon for lunch.
Grilled or roasted vegetables would have been delicious, but I had no means of cooking either of the two so I decided to pan-fry the vegetables with a tiny dot of oil and char them a little bit to give them that “grilled” look. I sliced up onions, minced some garlic (which I also love), thinly sliced eggplants, and bell peppers and cucumbers. Except for the cucumbers, I threw everything into a pan and seasoned them with dried basil, oregano and black pepper, which were the only dried herbs I had that time.
Why I didn’t cook the cucumbers, I have no reason, except I have not tasted cooked cucumbers before. I cooked the eggplants, tomatoes and onions until they were wilted, but left the garlic and bell peppers crunchy. I then placed a portion of each of the vegetables unto a pita bread and rolled everything into place. The juices from the tomato dripped in my mouth I was thankful I was eating that lunch alone. My lunch ended in a mess, but in a really healthy and delicious mess. Happy cooking!