[recipe] Eggplant Pockets (vegan/diabetic exchanges/nutritional info)

[Guest guest]

Eggplant Pockets

(vegan/diabetic exchanges/nutritional info)

 

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.

 

Nutritional analysis: One serving (half of a filled pita) equals 176

calories, 8g

fat (1g saturated fat), 0 cholesterol, 164mg sodium, 25g

carbohydrate, 4g

fiber, 3g protien.

Diabetic exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

 

~ P_T ~

 

You cannot do a kindness too soon, for you never know how soon it

will be

too late.

-Ralph Waldo Emerson, writer and philosopher (1803-1882)