Dinner: Savory Eggplant Compote with double toasted Pita Bread

 You know, there are days when it's 100F outside and you just don't feel like eating a full meal, but you want something satisfying.  This is the answer!

You start by cubing, salting and sauteing an eggplant in olive oil until it's soft.  Push to the edge of the pan and saute one chopped onion with two minced garlic cloves, add more olive oil if necessary.  When the onion starts to caramelize, add equal parts healthy dollops (1/4 cup) each of Greek yogurt and tomato paste along with spices: 1/2 tsp paprika, 1/2 tsp Moroccan spices, and 1/4 tsp oregano.  

Stir to combine with onions and garlic and then splash with vermouth to loosen the pastiness.  Add a healthy dollop of natural creamy peanut butter, mix and splash with vermouth again.  Once the mixture is creamy, fold in the eggplant and then simmer on low until the consistency in the pic.  

Oh my goodness!  It is delicious in an other-worldly way.  I just love it--and it fills without sating.