Pita Stuffed With Eggplant Salad And Feta Cheese

Ingredients

3 tablespoons olive oil
2 eggplants
1 onion
2 garlic
2 cups seeded
2 tablespoons tomato paste
1/2 teaspoon oregano
1/2 teaspoon thyme
2 tablespoons balsamic
2 tablespoons capers
1/2 cup coarsely walnuts
1 cup pitted
1/4 cup parsley
4 ounces 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.