Pita Stuffed With Eggplant Salad And Feta Cheese

Ingredients

45 ml olive oil
2 eggplants
1 onion
2 garlic
300 gr seeded
34 gr tomato paste
1 gr oregano
1 gr thyme
32 gr balsamic
18 gr capers
60 gr coarsely walnuts
140 gr pitted
7 gr parsley
65 gr feta cheese
6 pita breads

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.