1 medium, (12-ounce) cut into 1/2-inch cubes
½ Tbsp, coarse
¼ cup(s), leaves
½ oz, boneless, Anchovy Paste
Fresh lemon juice
1 Tbsp, tarragon variety
1 tsp, dried
1 large, seeded and chopped
Uncooked vidalia onion(s)
1 small, chopped
6 medium, green, pitted and coarsely chopped
8 small, Kalamata, pitted and coarsely chopped
1½ cup(s), chopped, Mesclun
Whole wheat pita(s)
3 small, (6-inch) halved crosswise
- Toss the eggplant with the salt, and let stand 15 minutes. Preheat the oven to 350°F. Spray a baking sheet with nonstick spray. Place the eggplant on the tray in a single layer and bake 20 minutes. Toss the eggplant cubes and bake 10 minutes longer.
- Meanwhile, to make the dressing, puree the arugula, anchovy paste, lemon juice, vinegar, oil, basil, and fennel seeds in a food processor or blender.
- Combine the eggplant, tomato, onion, and olives in a bowl. Add the dressing and toss to coat. Stuff 1/4 cup of the mesclun into each pita half and fill with about 1/3 cup of the eggplant mixture.