• Wash and dry produce. • Trim and peel eggplant; dice into 1⁄2-inch pieces. (TIP: After the eggplant is diced, it may begin to brown slightly—that’s OK!) Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Peel and mince or grate garlic. Roughly chop olives. Zest and quarter lemon. Trim and discard root end from lettuce. Dry leaves thoroughly, then chop into bite-size pieces.

• Heat 1 TBSP olive oil (2 TBSP for 4 servings) in a large pan (large, high sided pan for 4) over medium-high heat. Add eggplant and bell pepper. Season with a big pinch of salt and a pinch of pepper. Stir to combine. Cook, stirring occasionally, until veggies begin to soften and brown slightly, 6-7 minutes. • Add garlic, olives, raisins, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Cook, stirring occasionally, until garlic is fragrant, 1-2 minutes more.

• Carefully stir 1⁄2 cup water (1 cup for 4 servings), marinara, and sun-dried tomato paste into pan with eggplant mixture. • Reduce heat under pan to low. Cook, stirring occasionally, until sauce has thickened and mostly reduced, 2-3 minutes. Taste and season with salt and pepper. • Sprinkle mozzarella over eggplant caponata. Remove pan from heat and cover with a tight-fitting lid. Set aside, covered, until cheese melts.

• Toast pitas. • Let pitas cool for 1 minute, then halve; gently pull apart to create pockets.

• In a large bowl, combine lemon zest, a large drizzle of olive oil, juice from half the lemon, and a pinch of salt and pepper. Add lettuce; toss to combine.

• Carefully fill pita pockets with eggplant caponata. • Divide pitas between plates. Serve with salad on the side.