Preheat oven to 350 degrees F.
Brush eggplant with olive oil and roast
eggplants at 350 degrees for 30 minutes or until soft.
Saute the garlic and shallots
in 2 ounces olive oil
over low heat until they are translucent and aromatic
After the eggplant has cooled, remove the pulp from the skins, and place in a food processor
and process until smooth.
Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges