Ingredients
3 tablespoons olive oil
2 medium eggplants, cut into 1/2-inch cubes
1 large onion, chopped
2 cloves garlic, minced
2 cups seeded and chopped tomatoes, drained of liquid
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons balsamic or red wine vinegar
2 tablespoons capers, rinsed and drained
1/2 cup coarsely chopped toasted walnuts
1 cup pitted and halved imported black olives
1/4 cup chopped parsley
4 ounces feta cheese, cut into small cubes
salt and pepper
8 6-inch pita breads (halved), lightly toasted
In a large skillet, heat oil. Sauté eggplants, onion and garlic till slightly softened, about 5
minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook till bubbly and mixture
thickens slightly, about 10 minutes.
Remove from heat and stir in capers, walnuts, olives and parsley. Let cool completely and gently
toss with feta cheese. Add salt and pepper to taste. Stuff each pita half with eggplant salad.
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