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Preheat broiler to high. Combine all ingredients for the sauce in a small bowl; set aside. Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use. Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture. Brush pitas with oil, season with salt, and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce. Wrap foil or paper around pita and serve.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dehydrated ube powder — baking, ice cream, drinks, natural purple
Round rings for perfectly shaped fried eggs and small pancakes