Pita Stuffed with Eggplant Salad and Feta Cheese

Categories: Salads

Serves: 8 Servings

Ingredients:

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

Instructions:
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.

Recipe By : Jewish Holiday Feasts by L. Fiszer + J. Ferrary p. 23

Posted to JEWISH-FOOD digest V96 #038

Date: Wed, 25 Sep 1996 16:38:12 -0400

From: Linda Shapiro- Naples Florida

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." Date: Wed, 25 Sep 1996 13:59:10 -0700 From: Mimi
& JB Hiller To: susan_c._charon@pol.org (susan c.
charon) Cc: jewish-food@eskimo.com Subject: REC: Fresh tomato soup
Message-Id: <2.2.32.19960925205910.009bbe9c@smartlink.net> Content-Type:
text/plain; charset="us-ascii"

Previous: Pita Pocket Bread From Scratch | Next: Pita Toasts