*  Exported from  MasterCook  *

             Pita Stuffed With Eggplant Salad And Feta Cheese

Recipe By     : Jewish Holiday Feasts by L. Fiszer & J. Ferrary  p.23
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Olive oil
   2      md            Eggplants (1-1/2 lb) --
                        - cubed 1/2"
   1      lg            Onion -- chopped
   2      cl            Garlic -- minced
   2      c             Tomatoes -- seeded, chopped,
                        - 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             Walnuts --
                        - toasted, coarsely chopped
   1      c             Imported black olives --
                        - pitted, halved
     1/4  c             Parsley -- chopped
   4      oz            Feta cheese -- cubed
                        Salt & pepper
   8                    Pita breads (6") --
                        - halved, lightly toasted

"Like a cornucopia, these pita halves spill over with the season's
goodness... from herbed vegetables and briny olives to the irrestible
pungency of feta cheese."

In a large skillet, heat oil. Saute eggplants, onion, and garlic
until 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.


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