Guest guest Posted September 12, 2007 Report Share Posted September 12, 2007 I love these sandwiches and have shared the recipe before here, but for all the new folks here it is again. I like to mix this up the night before and store in individual serving containers, then I pack one and a pita pocket in my lunchbox the next day. At work I warm the filling in the microwave before stuffing it in the pita. The flavors blend so nicely and it tastes great. I also like to sprinkle in some crumbled feta cheese when I have it around. Shredded lettuce and crunchy veggies are a nice addition too. Enjoy! Eggplant Pockets 1 large eggplant, cubed 1 cup sweet red pepper, diced 2 celery ribs, diced 1 cup shredded carrots 1 cup chopped zucchini 1/2 cup chopped onion 1/4 cup olive oil 1 cup chopped tomatoes 2 Tbs red wine vinegar 1 Tbs lemon juice 1 garlic, minced 1 tsp salt-free seasoning blend 1/2 tsp salt-free lemon pepper seasoning 1/4 tsp dried basil 1/8 tsp cayenne pepper 4 whole pita breads, halved In a large skillet, place 1 inch of water and the eggplant; bring to a boil. Reduce heat; cover and cook for 2 to 3 minutes or until tender. Drain and set aside. In a skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6 to 8 minutes until tender. Stir in tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10 to 15 minutes. Spoon into pita halves. Yield: 8 servings. Have a great Wednesday everyone! :::coffeemug salute::: ~ PT ~ This has been our way: Spring for plowing and sowing; Summer for strengthening the crop; Autumn for grain's ripeness and for reaping; Winter for consuming its goodness. ~ 'Cath Maige Tuired', from Caitlin Matthews, 'The Celtic Book of Days Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 Thanks PT. I'll have to try this. It sounds yummy. I love the feta cheese idea with it in the pockets. Judy - ~ PT ~ Wednesday, September 12, 2007 10:14 AM [recipe*] Eggplant Pockets ~ lunchbox idea! I love these sandwiches and have shared the recipe before here, but for all the new folks here it is again. I like to mix this up the night before and store in individual serving containers, then I pack one and a pita pocket in my lunchbox the next day. At work I warm the filling in the microwave before stuffing it in the pita. The flavors blend so nicely and it tastes great. I also like to sprinkle in some crumbled feta cheese when I have it around. Shredded lettuce and crunchy veggies are a nice addition too. Enjoy! Eggplant Pockets 1 large eggplant, cubed 1 cup sweet red pepper, diced 2 celery ribs, diced 1 cup shredded carrots 1 cup chopped zucchini 1/2 cup chopped onion 1/4 cup olive oil 1 cup chopped tomatoes 2 Tbs red wine vinegar 1 Tbs lemon juice 1 garlic, minced 1 tsp salt-free seasoning blend 1/2 tsp salt-free lemon pepper seasoning 1/4 tsp dried basil 1/8 tsp cayenne pepper 4 whole pita breads, halved In a large skillet, place 1 inch of water and the eggplant; bring to a boil. Reduce heat; cover and cook for 2 to 3 minutes or until tender. Drain and set aside. In a skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6 to 8 minutes until tender. Stir in tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10 to 15 minutes. Spoon into pita halves. Yield: 8 servings. Have a great Wednesday everyone! :::coffeemug salute::: ~ PT ~ This has been our way: Spring for plowing and sowing; Summer for strengthening the crop; Autumn for grain's ripeness and for reaping; Winter for consuming its goodness. ~ 'Cath Maige Tuired', from Caitlin Matthews, 'The Celtic Book of Days Quote Link to comment Share on other sites More sharing options...
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