|Olive oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 Medium, peeled and coarsely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable juice||3⁄4 Cup (12 tbs)|
|Toasted chopped pine nuts||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Pita bread wedges||8|
In 10-inch skillet over medium heat, in hot oil, cook eggplant, onion and garlic about 15 minutes or until eggplant is tender, stirring often.
In covered blender or food processor, blend eggplant mixture until smooth.
In medium bowl, combine eggplant mixture,juice, pine nuts, parsley, soy sauce, sugar and pepper.
Stir until thoroughly mixed.
Cover; refrigerate until serving time, at least 2 hours.