Layered Hummus and Eggplant Appetizer  Submitted by Judy on Sat,
12/22/2007 - 7:38am.  Layered Hummus and Eggplant with Roasted
Garlic and Pine Nuts 1⁄4 cup balsamic vinegar 1⁄2 cup olive oil
1 teaspoon sugar 1⁄2 to 1 teaspoon kosher (coarse) salt, or to
taste  Freshly ground black pepper to taste  2 eggplants (1
pound each), cut into 1/4 inch slices 1⁄2 to 3⁄4 cup olive oil
Hummus with Roasted Garlic (recipe follows)   1/3 cup pine nuts,
toasted  About 8 pita breads, cut into wedges  1. Prepare the
dressing: Whisk the vinegar into the olive oil in a small bowl.
Add the sugar, salt, and pepper, and mix well. Set aside.2. Heat
1 to 2 tablespoons of the oil in a large, heavy skillet over
medium-high heat. Add the eggplant, in batches, and fry until it
is cooked, browned, and slightly crisp, about 5 minutes per
side. Continue cooking the eggplant, adding more oil as needed.
Drain on ink-free paper towels. Coarsely chop the drained
eggplant, and transfer it to a bowl.3. Whisk the dressing, pour
about 6 tablespoon