Ingredients
- 3 tablespoons olive oil
- 2 mediums eggplants, cut into ½" cubes (about 1- ½ lbs)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups tomatoes, seeded, chopped, and 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 kalamata olives, pitted and halved
- 1/4 cup chopped parsley
- 4 ounces Feta cheese, cut into small cubes
- salt and pepper
- 8 6- inch pita breads, halved and lightly toasted
Make it step by step
- 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 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.