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 cloves garlic, minced
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 balsamic or red wine vinegar
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.
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.




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.


8.0 servings


Friday, December 10, 2010 - 1:02am


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