Pita Stuffed with Eggplant Salad and Feta Cheese
| Yield: | 8 Servings |
| Categories: | Salads |
| 3 | tb | Olive oil |
| 2 | md | Eggplants; cut into 1/2" cubes |
| ; (about 1- 1/2 lbs) | ||
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | c | Seeded and chopped tomatoes; drained of liquid |
| 2 | tb | Tomato paste |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried thyme |
| 2 | tb | Balsamic or red wine vinegar |
| 2 | tb | Capers; rinsed and drained |
| 1/2 | c | Coarsely chopped toasted walnuts |
| 1 | c | Pitted and halved imported black olives |
| 1/4 | c | Chopped parsley |
| 4 | oz | Feta cheese; cut into small cubes |
| Salt and pepper | ||
| 8 | 6- inch pita breads (halved); lightly toasted |
Advertisement