- 2 large red bell peppers
- 1/2 cup drained canned garbanzo beans (chickpeas)
- 1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh oregano
- 1/4 cup balsamic vinegar
- 2 tablespoons minced garlic
- 4 teaspoons soy sauce
- 1/2 cup olive oil
- 1 1 1/2-pound eggplant
- Fresh oregano sprigs
- 4 6-inch-diameter pita breads, cut into wedges, lightly toasted
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
- Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
- Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.