4 tablespoons vegetable oil
4 crushed garlic cloves, chopped
2 teaspoons ground cardamom
2 teaspoons ground cumin
4 dried hot chilies, crushed, or
4 jalapeno chilies, sliced
2 large onions, sliced
2 large tomatoes, sliced
1 small eggplant, peeled and thinly sliced, then cut crosswise to julienne
15 to 20 fresh shiitake caps, stems removed and caps sliced in half
Salt and freshly ground pepper to taste
2 pita breads, warmed
Heat the oil in a large skillet over medium heat until it begins to smoke. Add the garlic, cardamom, cumin, and chilies. Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake. Stir over high heat, adding more oil if necessary. Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes. Salt and pepper to taste.
Stuff the pitas evenly with the vegetable mixture and serve.