4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 (10 ounce) package pita bread rounds
1/4 cup butter, melted
Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off
of the eggplants, and
place on a baking sheet with the red pepper halves. Drizzle with olive
oil to lightly coat.
Bake for about 40 minutes in the preheated oven,
until eggplant is tender. Remove from the oven,
and place the eggplant and peppers into a large resealable bag. Seal,
and let sit for 15 minutes to
loosen the skin. Remove from the bag, peel off the skins, and dice the
eggplants and pepper.
Transfer to a large bowl.
Place the tomatoes, and garlic in to the bowl with
the roasted vegetables, and season with salt,
pepper and cilantro. Mix until well blended. Set aside.
Set the oven to 300 degrees F (150 degrees C).
Peel apart the pita breads into two thin circles.
You may cut off the edges to make it easier. Brush
melted butter onto what used to be the inside, and stack together. Cut
into strips, then cut across
at a diagonal to make diamond shapes. If you have kitchen scissors, it
will be easy. Place them
on a baking sheet.
Bake the pita chips for 5 to 10 minutes in the
preheated oven, until lightly toasted. Stir
occasionally if they overlap.