Sabich

Step 1

Place the 2 eggs in a small pot, cover with water, bring to a boil, then simmer for 9 minutes. Drain and cool under cold water, then peel and slice into rounds.

Step 2

Peel and slice the 2 potatoes into 1/4 inch rounds. Boil in salted water until fork-tender, about 10 minutes. Drain and set aside.

Step 3

Slice the 1 large eggplant into 1/2 inch rounds. Sprinkle with salt and let sit for 10 minutes, then pat dry.

Step 4

Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Fry the eggplant slices until golden and soft, about 3 minutes per side. Remove and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon olive oil and the 1 sliced onion. Cook over medium until soft and golden, about 5 minutes.

Step 6

Warm the 2 pitas in a dry skillet or toaster. Cut each in half to form pockets.

Step 7

Stuff each pita half with eggplant, potatoes, egg slices, and onion. Season with salt and pepper to taste. Serve warm.