2 teaspoons olive or vegetable oil 1 medium onion -- chopped (1/2 cup) 2 cloves garlic -- crushed 1 1/2 large eggplants -- peeled and chopped (7 cups) 1 medium tomato -- chopped (3/4 cup) 2 tablespoons chopped fresh basil OR 2 teaspoons dried basil leaves 2 tablespoons red wine vinegar 1/4 teaspoon pepper 1/8 teaspoon salt 3 pita breads (6 inches in diameter) -- cut in half Leaf lettuce Fresh basil leaves -- if desired 1 (7 ounce) jar roasted red bell peppers -- drained and cut into strips |Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in chopped basil, vinegar, pepper and salt. Cover and refrigerate about 2 hours or until cool; drain if necessary. Line each pita bread half with lettuce, whole basil leaves and red bell peppers. Fill with eggplant mixture.