Sephardic Eggplant Salad - Andrew Zimmern

Ingredients

• 3 large eggplants (about 2 1/2 pounds total)
• 1/2 cup chopped scallions (about 4 scallions)
• 2 garlic cloves
• 2 teaspoons dried oregano
• 2 cups parsley, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/3 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 2 tomatoes, seeded and cut into 1/4-inch dice
• 2 tablespoons salt-packed capers—drained, rinsed and finely chopped
• Toasted pita bread, for serving