Andy’s Purple Egg Pepper Plant Pitas

Cooking wine
Romano/parmesan cheese
Fresh mozzarella
Butter
Salt
Pepper
Basil
1 Purple/Green Pepper
1 Green Hot Peepper
1 Pale Yellow Hot Pepper
6 Small white and purple eggplants
2 handfuls of pre-peeled carrots – shredded
5 cloves of garlic
1 onion
1 beefsteak tomato

Directions:

1. Cook onions and garlic in wok on high heat with a third stick of butter. 
2. Before the butter starts burning add some cooking wine. 
3. Add generous portion of salt and pepper. 
4. Once ingredients thus far get softer, add carrots, stir, then add peppers. 
5. Cook till the peppers are close to soft, or till the juice is mostly cooked away, then set aside and clean out wok. 
6. Put a quarter stick of butter in with some cooking wine, a fair amount of basil, and the eggplant and cover wok as it simmers and steams. Open to stir occasionally. 
7. I put the tomatoes (and some more cooking wine) in when I started noticing the bottom of the pan was getting coated and starting to burn, but you might want to avoid that problem. 
8. Once the eggplant looks soft enough, and a fair amount of the juice has cooked away, add the onion pepper carrot mix into the wok and stir. 
9. An orange sauce is now developing in the bottom, so add a fair amount of Romano to thicken it. 
10. You can add some fresh mozzarella too. 
11. Once the mixture is thick enough, turn off the wok and stuff the gunk into some pitas and eat it before the pitas get soggy. Mmmm…

I tried this with asparigus and that was also good.