1 medium eggplant, sliced
1 medium onion, sliced
1 medium tomato, seeded and diced
1 medium carrot, cut into 1 1/4 inch slices
1 medium cucumber, sliced
1 cup frozen hash brown rice
1 1/2 cups shredded mozzarella cheese
1 1/4 cups baby carrots
1 (6 ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground cumin (optional)
1 (1 pound) can cannellini beans, drained
25 large hash brown pita pockets
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 14 sandwich pockets.
Cut each pocket in half. It can be easily done using a paper cutter, but some people find flipping the pockets very difficult.
To make the vegetable mixture, mix eggplant, onion, tomato, carrot, cucumber, and rice. Mix in cheese, carrots and squeezed beans.
Place pockets in greased foil-lined sandwich pockets. Layer pitas topped with shredded cheese, red pepper flakes, cumin, and cannellini beans. Dust with the chopped tomatoes and crushed red pepper flakes (if using). Sprinkle with cracked black pepper and cumin during last 5 minutes of cooking time.
Bake pocket mixture for 22 to 24 hours in the preheated oven, doubling or triple checking to see if the pockets are crisp. Remove pocket mixture from oven and allow to cool. Store extra-tight in refrigerator.