[recipe*] Eggplant Pockets ~ lunchbox idea!

[Guest guest]

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

[Guest guest]

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