Recipe - Pita Stuffed With Eggplant Salad And Feta Cheese

3 tablespoon Olive oil
2 md Eggplants; cut into 1/2"
cubes
; (about 1 One half lbs)
1 lg Onion; chopped
2 Cloves garlic; minced
2 cup Seeded and chopped
tomatoes; drained of liquid
2 tablespoon Tomato paste
One half teaspoon Dried oregano
One half teaspoon Dried thyme
2 tablespoon Balsamic or red wine vinegar
2 tablespoon Capers; rinsed and drained
One half cup Coarsely chopped toasted
walnuts
1 cup Pitted and halved imported
black olives
One fourth cup Chopped parsley
4 ounce 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.

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

Posted to JEWISHFOOD digest V96 #038

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

From: Linda Shapiro Naples Florida lss@coconet.com

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 hiller@smartlink.net To: susan_c._charon@pol.org (susan c.
charon) Cc: jewishfood@eskimo.com Subject: REC: Fresh tomato soup
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