In a blender or food processor, pulse the eggplant pulp with the parsley, capers, vinegar, oil, garlic, shallot, curnin, and pepper until just chopped. Transfer to a serving bowl.
To make the pita chips, lightly spray a baking sheet with vegetable oil spray. Using kitchen scissors or a sharp knife, cut around the edges of the pita breads and gently separate each one into two rounds. Brush both sides of the pita rounds lightly with the olive oil and cut each round into 10 or 12 triangles. Place on the prepared baking sheet and sprinkle with the sesame seeds.
Bake for 10 minutes. Using a metal spatula, loosen any chips that are sticking to the baking sheet, turn the chips over, and bake for about 5 minutes longer, or until the chips are crisp and golden.
Arrange the chips around the eggplant caviar and serve.