Pita Stuffed With Eggplant Salad and Feta Cheese
3 tablespoons olive oil
2 mediums eggplants, cut into ½" cubes (about 1- ½ lbs)
1 large onion, chopped
2 cups tomatoes, seeded, chopped, and drained of liquid
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons capers, rinsed and drained
1/2 cup coarsely chopped toasted walnuts
1 cup kalamata olives, pitted and halved
1/4 cup chopped parsley
4 ounces Feta cheese, cut into small cubes
8 6- inch pita breads, halved and lightly toasted
In a large skillet, heat oil. Saute eggplants, onion and garlic til slightly softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook until bubbly and mixture thickens slightly, about 10 minutes.
Stuff each pita half with eggplant salad.
Like a cornocopia, these pita halves spill over with the season's goodness... from herbed vegetables and briny olives to the irrestible pungency of feta cheese. Add tatziki sauce or dill-yogurt sauce if you like.
December 10, 2010