Midnight Crone's Mediterranean Style Pita

This week's recipe is by Stephanie (@Midnight Crone) and it is a wonderful warm pita with yummy things inside. Midnight Crone's Mediterranean Style Pita Cook One medium eggplant(use zucchini as an alternative) Two Roma tomatoes One medium bulb roasted garlic cloves Olive oil(approx. 3 Tablespoons/45 grams) Balsamic vinegar(about 1 teaspoon/5 grams) Oregano(to taste) 1/2 small red cabbage(finer shred cooks faster) half of a small can of crushed black olives(optional) Sprinkle of other spices/blends such as paprika, cinnamon, coriander. Make a small mixture and use sparingly, tasting as you season.(optional) Do not cook (unless you prefer baking your own pita bread) 3 wheat pita bread slices(or gluten free alternative) 1 cup shredded Monterey Jack cheese(or dairy free alternative, preferably one that melts at least a little) Slice eggplant in french fry size strips. I prefer to remove a majority of the purple skin. Basically, because I don't know how to cook it with the