Preheat broiler to high.

Combine ingredients for the sauce in a small bowl. Set aside.

Seed and dice tomatoes. Peel, seed, and dice enough cucumber for 1 cup.

Pit and halve the olives. Chop parsley and oregano. Thinly slice green onions.

Toss tomatoes, cucumbers, olives, parsley, oregano, green onions, vinegar, and 1 tablespoon oil in a large bowl. Add salt and pepper to taste. Chill until ready to use.

Trim and dice eggplant into 3/4" pieces. Saute eggplant in the remaining 2 tablespoons oil in a large skillet over medium high heat for 3 minutes. Add to vegetable mixture.

Brush pitas with oil, season with salt, and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 cup sauce down the center of the pita and place about 1 cup of the vegetables on top of the sauce. Wrap foil or paper around pita and serve with honeydew.