Directions

1. Preheat oven to 375°. Set the eggplant on a baking pan and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes. It should pierce easily with a fork. Remove it and let cool.
2. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onion, capers and lemon juice. Turn on machine and gradually add the olive oil. Continue to blend until eggplant is smooth and creamy. Transfer to a bowl and stir in oregano, salt, pepper and vinegar.
3. Warm the pitas briefly on a baking sheet in the 375° oven, then cut them into 8 wedges. Arrange them on a platter. Just before serving, stir in the tomato and parsley. Drizzle just a bit of olive oil on top for the presentation.

Per serving: 169 calories, 7g total fat (1g sat fat), 23g carbohydrates, 4g protein, 2.7g fiber