Ratatouille Appetizer Pizza

1 small zucchini
1 small yellow summer squash
6 tablespoons purchased eggplant meze or eggplant caponata
3 pita folds or breads (6 inches in diameter)
3 slices red onion, separated into rings
2/3 cup crumbled feta cheese
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
Coarse ground pepper, if desired

1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Makes 18 appetizers