Eggplant Caponata with Roasted Garlic Hummus | Heinen's Grocery Store

Ingredients

• 3 tablespoons olive oil
• 1 small to medium eggplant, about 1 pound, cut into 1-inch pieces
• 1 red bell pepper, chopped
• ½ large red onion, finely chopped
• 2 celery stalks, finely chopped
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 14.5-ounce can fire-roasted diced tomatoes
• 1 tablespoon capers
• 2 tablespoons green olives. coarsely-chopped
• 1 tablespoon balsamic vinegar
• ¼ cup fresh parsley, chopped
• 10-ounce container Heinen’s Roasted Garlic Hummus
• Whole wheat pita bread, toasted and quartered