*  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      tablespoons   olive oil
    2      medium        eggplants -- cut into 1/2 cubes
                          -- (about 1- 1/2 lbs)
    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. Saute eggplants, onion and garlic til slightly
 softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme
 and vinegar. Cook til 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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 NOTES : “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.”