Pita Stuffed with Eggplant Salad and Feta Cheese

Ready in 1 hour

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4 oz Feta cheese; cut into small
2 md Eggplants; cut into 1/2"
1/2 ts Dried Oregano
1 c Pitted and halved imported
1 lg Onion; chopped
8 6- inch pita breads
Salt and pepper
; (about 1- 1/2 lbs)
2 tb Balsamic or red wine vinegar
2 Garlic; minced
2 tb Tomato paste
3 tb olive oil
1/2 c Coarsely chopped toasted
1/2 ts Dried thyme
2 tb Capers; rinsed and drained
2 c Seeded and chopped
1/4 c Chopped parsley

Original recipe makes 8 Servings



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: <> Content-Type: text/plain; charset="us-ascii"

Calories Per Serving: 33 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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