Cut the eggplant in half lengthwise and brush
the cut surfaces with 1 tablespoon olive oil
Place in basket and rotate for 30 to 40 minutes
or until the eggplant is very soft
Scrape the
eggplant pulp out of the skin into a bowl
Chop
the eggplant pulp and stir in the remaining 2
tablespoons olive oil, tomato, green onions,
bell pepper, olives, lemon juice, salt and pepper
to taste
Serve with pita wedges.
Tip: To warm pita bread, wrap in foil and place in
steamer tray to warm for the last 10 minutes of
the eggplant rotating time.
