Even though this recipe calls for plum tomatoes, you could try it with CSA tomatoes – they just won’t be as meaty. Or just add the tomatoes raw.
The roasted tomatoes must be prepared a day ahead.
4 plum tomatoes, cut in half lengthwise
Salt and freshly ground black pepper
1 medium eggplant
4 pita breads
1 cup yogurt, preferably Lebanese or Greek style
24 mint leaves
Heat oven to 250 degrees F. Arrange tomatoes cut side up on a baking sheet lined with parchment. Brush with oil, and lightly sprinkle with salt, pepper and sugar, to taste. Place baking sheet in oven. If you have a gas oven with pilot light, turn off heat after 2 hours and leave overnight. If you have an electric oven, bake for 2 hours, then turn to “warm” setting and leave overnight. The tomatoes should be somewhat wrinkly and shrunken but still quite juicy when done. If not using right away, refrigerate until ready to use.
Slice eggplant into 1/4-inch rounds. Brush both sides with oil and season with salt and pepper. Grill over medium-hot coals for about 3 minutes on each side, or sear in a skillet over medium-high heat until well browned and soft.
Place pitas on a baking sheet and heat in a 250 degree F. oven. Cut off an edge to open. Fill with oven-roasted tomatoes, grilled eggplant and yogurt. Sprinkle with mint leaves.
From “Martha Stewart Living,” date unknown.