Never know what to do with a whole bunch of fresh herbs from the farmers’ market? Use them to liven up sautéed eggplant in this hearty sandwich.
1 | Spread eggplant on baking sheet. Sprinkle with salt, and let stand 5 minutes. Rinse, drain, and pat dry. Wipe off baking sheet, and set aside.
2 | Heat oil in large skillet over medium heat. Add eggplant, and sauté 5 minutes, or until tender. Transfer to baking sheet, and cool 10 minutes.
3 | Stir eggplant together with tomatoes, parsley, basil, vinegar, shallot, paprika, and garlic. Season with salt and pepper, if desired. Fill each pita half with 1 1/3 cups eggplant mixture. Top with shaved cheese.