Ingredients
3 tbsp oil
12 slice eggplant (thin), diced
1 large red bell pepper, diced
6 pita breads
1 1/2 cup prepared spaghetti sauce
2 1/2 oz pepperoni, sliced
1 small onion, thinly sliced
Directions
Heat 2 tablespoons oil in large skillet over medium heat. Add diced
eggplant, a little at a time, and cook until golden brown, adding
remaining oil as needed. Drain eggplant on paper towels. Add red
pepper and cook until tender-crisp. Drain on paper towels. Separate
pita breads, pulling completely apart into halves. Arrange on baking
sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each
pita bread half. Top with some of eggplant, red pepper, pepperoni and
onion slices. Bake at 400F 5 minutes.
(C) 1992 The Los Angeles Times
Servings: 6 servings
Athenian Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
It is possible to trace the history of `recipes` way back into ancient history, in truth as far into history as the Egyptians, and possibly even further than that. However, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to historians are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Later, we have two interesting recipe books from the 14th Century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is served today, but rather recipes for the types of food prepared for the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as rosemary and coriander. These new foods and spices was responsible for a surge in manuscripts on cookery, the majority of which still exist in private collections. The arrival of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Athenian Pizza recipe.
