Eggplant Steak With Chickpeas, Roasted Red Peppers, Feta Cheese And Black Olives

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1 Tbs. balsamic vinegar

1 Tbs. low-sodium tamari or soy sauce

2 cloves garlic, minced

¼ tsp. freshly ground black pepper

2 Tbs. olive oil

1 large eggplant, about 1 lb.

1 ½ cups chickpeas, drained

2 medium-sized red peppers, roasted, peeled, seeded and cubed, or 2 roasted red peppers from jar

¼ lb. feta cheese, cubed or crumbled

½ cup pitted black olives, preferably Greek or Moroccan

2 Tbs. chopped fresh oregano or Italian parsley

Sea salt and freshly ground black pepper to taste

4 (6½-inch round) pita breads

4 tsp. balsamic vinegar

1 bunch fresh oregano as garnish

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