Smoked Eggplant and Tomato Pitas

• 5 Japanese eggplants, peeled, quartered lengthwise, and cut into 1-inch dice (5 cups)
• 1 Tbs. salt
• 1/4 cup olive oil
• 3 large tomatoes, cut into wedges
• 1 cup Italian parsley leaves
• 1/2 cup fresh basil or cilantro leaves
• 2 Tbs. sherry vinegar
• 1 shallot, finely diced (2 Tbs.)
• 1 1/2 tsp. smoked paprika
• 1 clove garlic, minced (1 tsp.)
• 3 pita breads, halved
• 4 oz. Asiago or Manchego cheese, shaved with vegetable peeler

1. Spread eggplant on baking sheet.
2. Sprinkle with salt, and let stand 5 minutes.
3. Rinse, drain, and pat dry.
4. Wipe off baking sheet, and set aside.
5. Heat oil in large skillet over medium heat.
6. Add eggplant, and saute 5 minutes, or until tender.
7. Transfer to baking sheet, and cool 10 minutes.
8. Stir eggplant together with tomatoes, parsley, basil, vinegar, shallot, paprika, and garlic.
9. Season with salt and pepper, if desired.
10. Fill each pita half with 1 1/3 cups eggplant mixture.
11. Top with shaved cheese.

japanese eggplants, salt, olive oil, tomatoes, italian parsley, fresh basil, sherry vinegar, shallot, paprika, clove garlic, pita breads, manchego cheese

Taken from www.vegetariantimes.com/recipe/smoked-eggplant-and-tomato-pitas/ (may not work)