Instructions: Preheat oven to 375 degrees.

Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.

Cut eggplant lengthwise in half; remove pulp. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.

Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.

Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices, if desired.

This recipe yields 4 servings.

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