Pita Chips With Eggplant Caviar

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4 (6-inch) pitas

Cooking spray

1/4 teaspoon salt

1 eggplant, cut in half lengthwise (about 1 1/2 pounds)

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons minced shallots

1 tablespoon capers, drained and chopped

2 tablespoons extravirgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper

2 canned anchovy fillets, patted dry and minced

1 garlic clove, minced

Parsley sprigs

Lemon wedges (optional)

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