Olive-Eggplant Dip With Pita Crisps

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3 eggplants (about 1 lb. each)

3 pita breads (6-inch diameter), split in half

1 Tbs. olive oil plus extra for brushing

1/4 cup pitted kalamata olives, chopped

2 cloves garlic, minced

1 Tbs. red wine vinegar

1 1/2 tsp. ground cumin

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