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1
Preheat oven to 350F.
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2
Pierce the skin of the eggplant with a large kitchen fork.
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3
Place in an ovenproof dish and bake for 1 hour until the eggplant is tender and about to collapse.
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4
Slice the eggplant in half lengthwise and allow to cool.
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5
Using a large spoon, scoop out the pulp, then chop it.
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6
(If excessively seedy, remove some of the seeds.)
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7
Set aside.
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8
Heat the oil in a large nonreactive skillet over medium heat.
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9
Add the garlic and saute until golden, about 1 minute.
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10
Add the tomatoes and roasted pepper.
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11
Season with salt and pepper.
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12
Bring to a simmer and cook for 10 minutes.
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13
Add the eggplant pulp and cumin.
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14
Cook an additional 20 minutes, stirring occasionally until most of the juice has evaporated but the mixture is still moist.
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15
Add the lemon juice and set aside.
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16
Prepare the yogurt sauce: Pulse the tahini and garlic in a food processor until smooth.
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17
Add the remaining ingredients and pulse until blended.
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18
To prepare the pitas, use scissors to carefully trim away the edges of each pita.
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19
Pull the two layers apart and cut each layer into 8 wedges.
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20
Toast wedges in a broiler or toaster oven.
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21
Serve the eggplant and sauce with the warm pita wedges and a variety of oil-cured olives.
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22
This dish can be served as a snack with drinks or as a first course.
