MARINATING TOMATOES IN olive oil and lemon juice brings out their flavor whether you are making this wonderful combination in midwinter or midsummer. This is a great way to make a meal out of a Greek salad.

SERVES 4 TO 6

INGREDIENTS

GREEK SALAD:

• 1 large head romaine lettuce, torn into bite-size pieces
• ½ English cucumber, sliced
• 2 large ripe tomatoes, chopped
• 1 Vidalia or other sweet onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh mint leaves
• ½ cup brine-cured black olives, such as Kalamata
• 4 ounces feta cheese, crumbled (about 1 cup)

SANDWICHES:

• ¼ cup extra virgin olive oil
• 1 tablespoon chopped fresh oregano leaves
• Salt and freshly ground black pepper
• 2 pounds eggplant (preferably Japanese or Chinese), peeled and sliced into ⅜-inch-thick rounds
• 6 pita pockets

INSTRUCTIONS

1. To make the salad, combine the lettuce and cucumber in a large salad bowl, cover, and refrigerate. In a medium-size bowl, combine the tomatoes, onion, oil, lemon juice, mint, olives, and cheese. Set aside at room temperature.
2. Preheat the oven to 400°F. Lightly oil two rimmed baking sheets.
3. To make the sandwiches, combine the oil, oregano, and salt and pepper to taste. Brush both sides of the eggplant slices with the flavored oil and arrange in a single layer on the baking sheets.
4. Place the baking sheets side by side in the oven. Roast for 20 to 25 minutes, until the eggplant is well browned and very tender, turning once. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate them once or twice during the roasting process.) Remove from the oven and turn off the heat.
5. Wrap the pita pockets in aluminum foil and place in the oven to warm.
6. Add the marinated tomato mixture to the salad bowl and toss to combine.
7. Serve the warmed pita pockets, roasted eggplant, and Greek salad at the table, allowing the diners to assemble their own sandwiches.