Pita Stuffed with Eggplant Salad and Feta Cheese

Ingredients

• 3 tablespoons olive oil
• 2 medium eggplant cubed
• 1 large onions chopped
• 2 cloves garlic minced
• 2 cups tomatoes seeded
• chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon oregano dried
• 1/2 teaspoon thyme dried
• 2 tablespoons balsamic vinegar
• 2 tablespoons capers rinsed and drained
• 1/2 cup walnuts chopped
• toasted
• 1 cup black olives halved
• pitted
• 1/4 cup parsley leaves chopped
• 4 ounces feta cheese cubed
• 1 x salt and black pepper
• 8 each pita bread halved

Instructions

1. In a large skillet, heat oil.
2. Saute eggplants, onion and garlic til slightly softened, about 5 minutes.
3. Add tomatoes, tomato paste, oregano, thyme and vinegar.
4. Cook til bubbly and mixture thickens slightly, about 10 minutes.
5. Remove from heat and stir in capers, walnuts, olives and parsley.
6. Let cool completely and gently toss with feta cheese.
7. Add salt and pepper to taste.
8. Stuff each pita half with eggplant salad.