Holiday Recipes
printPita Stuffed With Eggplant Salad and Feta Cheese
Dairy
Ingredients
3 tablespoons olive oil
2 medium eggplants, cut into 1/2-inch cubes (about 1 1/2 pounds)
1 large onion, chopped
2 cloves garlic, minced
2 cups seeded and chopped tomatoes, drained of liquid
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons balsamic or red wine vinegar
2 tablespoons capers, rinsed and drained
1/2 cup toasted walnuts, coarsely chopped
1 cup imported black olives, pitted and halved
1/4 cup chopped parsley
4 ounces feta cheese, cut into small cubes
salt and pepper
eight 6-inch pita breads, halved and lightly toasted
Directions
In a large skillet, heat oil. Saute eggplants, onion and garlic until slightly softened, about 6 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook until 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. Serves 8