Preheat oven to 375 degrees.

Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.

Cut eggplant lengthwise in half; remove pulp. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.

Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.

Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 134; Calories from fat 20%; Total Fat 3g; Saturated Fat 1g; Protein 4g; Carbohydrates 23g; Cholesterol 0mg; Sodium 347mg; Dietary Fiber 3g.