3 tbsp Olive oil
2 medium Eggplants, cut into 1/2" cubes
; (about 1- 1/2 lbs)
1 large Onion, chopped
2 Cloves garlic, minced
2 cup Seeded and chopped tomatoes, drained of liquid
2 tbsp Tomato paste
1/2 tsp Dried oregano
1/2 tsp Dried thyme
2 tbsp Balsamic or red wine vinegar
2 tbsp 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 oz Feta cheese, cut into small cubes
Salt and pepper
8 6- inch pita breads (halved), lightly toasted
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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 <lss@coconet.com>
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." Date: Wed, 25 Sep 1996 13:59:10 -0700 From: Mimi & JB Hiller <hiller@smartlink.net> 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"
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