Grilled Eggplant in Pita with Pomegranate-Walnut Sauce

• 3 Italian eggplants (about 1 1/2 lb.)
• 2 tsp. salt
• 2 medium-sized zucchini
• 2 large red bell peppers
• 2 large red onions
• 1/4 cup lemon juice
• 13 cup olive oil
• 2 cloves garlic, mashed
• 1 tsp. black pepper
• 8 whole wheat pita breads
• 2 cups Pomegranate-Walnut Sauce
• 1 Tbs. canola oil
• 1 cup diced onion
• 1 clove garlic, minced
• 1 cup ground walnuts
• 1/4 tsp. ground cinnamon
• 1 cup water
• 13 cup pomegranate syrup
• 1 1/2 Tbs. honey
• 1/2 tsp. salt

1. To make Grilled Eggplant Pitas: Slice eggplants crosswise into 1/3-inch-thick pieces, and sprinkle with 1 teaspoon salt.
2. Slice zucchini in half lengthwise and crosswise into 1/3-inch-thick pieces.
3. Sprinkle with remaining salt.
4. Place both vegetables on paper towels for 1 hour or longer.
5. Press dry using fresh paper towels, pack for picnic and set aside.
6. Cut peppers into 1/2-inch-wide strips.
7. Slice red onions into 1/4-inch-thick slices, breaking apart circles.
8. Place all vegetables in large container, and set aside.
9. Whisk lemon juice, olive oil, garlic and pepper, and pour over vegetables.
10. Toss well, and refrigerate.
11. Cut pita breads in half, and open for stuffing.
12. Pack for picnic, and set aside.
13. To make Pomegranate-Walnut Sauce: Heat oil in skillet over medium heat, and saute onion and garlic until soft and transparent.
14. Remove from heat.
15. Place walnuts, cinnamon and cooked onions in blender, and process until smooth.
16. Add remaining ingredients, and blend for 2 minutes, scraping down sides of container several times.
17. Taste and adjust flavors with honey and salt, as needed.
18. If mixture is thicker than mayonnaise, add water 1 tablespoon at a time until desired consistency.
19. Chill until serving time, and store leftovers in container in refrigerator.
20. Set and light charcoal fire, if using, about 30 minutes before serving.
21. Otherwise, heat gas grill at serving time.
22. Grill vegetables over medium-hot coals or gas grill, using basket for onions and peppers.
23. When vegetables are soft and browned, remove from heat, and fill pitas with vegetables.
24. Drizzle each sandwich with sauce, and serve 2 halves per person.

italian eggplants, salt, zucchini, red bell peppers, red onions, lemon juice, olive oil, garlic, black pepper, pomegranatewalnut sauce, canola oil, onion, clove garlic, ground walnuts, ground cinnamon, water, pomegranate syrup, honey, salt

Taken from www.vegetariantimes.com/recipe/grilled-eggplant-in-pita-with-pomegranate-walnut-sauce/ (may not work)