🫙 From the Spice Rack
Pita Stuffed with Eggplant Salad and Feta Cheese
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 -- dra...
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Ingredients8 items
Ingredients
- 3tablespoonolive oil
- 2medium eggplants -- cut into 1/2" cubes
- 2clovegarlic -- minced
- 2cupseeded and chopped tomatoes -- drained of liquid
- 2tablespoontomato paste
- 1/2teaspoondried oregano
- 1/2teaspoondried thyme
- 2tablespoonbalsamic or red wine vinegar
Directions
- 1
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
- 2
Saute eggplants, onion and garlic til slightly softened, about 5 minutes
- 3
Add tomatoes, tomato paste, oregano, thyme and vinegar
- 4
Cook til bubbly and mixture thickens slightly, about 10 minutes
- 5
Remove from heat and stir in capers, walnuts, olives and parsley
- 6
Let cool completely and gently toss with feta cheese
- 7
Add salt and pepper to taste
- 8
Stuff each pita half with eggplant salad.