Wash and dry produce. 

Trim and peel eggplant; dice into ½-inch pieces. (TIP: After the eggplant is diced, it may begin to brown slightly—that’s OK!) Core, deseed, and dice bell pepper into ½-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 ¼ tsp sugar (½ tsp for 4). Cook, stirring occasionally, until garlic is fragrant, 1-2 minutes more.

Carefully stir ½ 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.