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 JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 16:38:12 -0400 From: Linda Shapiro- Naples Florida NOTES : "Like a cornocopia, these pita halves spill over with the seasons 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 To: susan_c._charon@pol.org (susan c. charon) Cc: jewish-food@eskimo.com Subject: REC: Fresh tomato soup Message-Id: <2.2.32.19960925205910.009bbe9c@smartlink.net> Content-Type: text/plain; charset="us-ascii"