1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the sliced eggplant on the baking sheet and sprinkle with salt and pepper. Drizzle with olive oil and toss to coat.
3. Roast in the oven for 20-25 minutes, or until tender and slightly charred.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped red bell peppers, onion, garlic, dried oregano, paprika, and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
5. Add the chicken strips to the skillet and cook for another 5-7 minutes, or until fully cooked. Season with salt and pepper to taste.
6. Stir in the chopped parsley and remove from heat.
7. To assemble the pitas, take a tortilla and spread a layer of roasted eggplant over one half of the tortilla. Top with the chicken and roasted red bell peppers.
8. Optional: dollop some tzatziki sauce on top for added flavor.
9. Fold the tortilla in half to enclose the filling and cut into wedges.
10. Serve immediately and enjoy your delicious eggplant roasted pepper and chicken pita!