Feta, Garbanzo Bean, And Eggplant Pita Sandwiches

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2 tablespoons olive oil

1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes

1 1/2 cups chopped onions

1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved

1 tablespoon ground cumin

1 tablespoon fresh lemon juice

4 tablespoons chopped fresh mint, divided

5 tablespoons crumbled feta cheese, divided

3 pita bread rounds, warmed in oven or toasted

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