6 eggs, hard cooked, peeled & chopped
1/2 c. salad oil
1 garlic clove, minced
1 lg. onion, diced
1 med. size eggplant, cut into bite size chunks
2 med. size peppers, diced
2 med. zucchini, lg. diced
1/4 c. water
2 1/2 tsp. salt
1 tbsp. Accent
1 tsp. oregano leaves, rubbed
3/4 tsp. sugar
4 med. tomatoes, diced
1 (9 oz.) pkg. pita bread (4"-6" pitas), warm in oven
8 sm. lettuce leaves
Feta cheese
Sliced cold roast beef

Add oil to skillet over medium heat and cook garlic and onion until tender, add eggplant, peppers and zucchini to skillet. Stir occasionally. Add water, salt, Accent, oregano, sugar and half of the tomatoes and simmer for 30 minutes, stirring occasionally. Refrigerate overnight. Before serving, stir in diced eggs and remaining eggs into the eggplant mixture. To serve, cut each warm pita bread crosswise in half. Place a lettuce leaf in each half, stuff with sliced cold beef and ratatouille mixture. Yield: 4 servings.