Recipe By : Jewish Holiday Feasts by L. Fiszer + J. Ferrary p. 23
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
2 medium eggplants -- cut into 1/2" cubes
-- (about 1- 1/2 lbs)
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 coarsely chopped toasted walnuts
1 cup pitted and halved imported black olives
1/4 cup chopped parsley
4 ounces 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.
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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."
