Salt eggplant slices on both sides and let sweat for 30 minutes. Pat dry and set aside.

In skillet, heat oil and sauté eggplant slices for 3 to 5 minutes, or until preferred doneness, turning once. Remove from skillet. In same skillet, sauté tomato and onion for 2 to 3 minutes while stirring. Add olive oil as needed. Remove from heat.

Place each tortilla on serving plate. Brush centre of each tortilla with some olive oil. Sprinkle with oregano and basil. Arrange prosciutto slices in centre of each tortilla and garnish with grilled vegetables, black olives and Canadian Feta cheese. Season to taste with salt and pepper.

To serve, fold bottom edge of each tortilla over filling, then fold one side in and other side on top, overlapping to close. Secure with toothpick.

Serve pockets with a green salad.